Catch the cockchafers; take about 30 piece for one serving and use them fresh. Remove the hard forewings, crush the beetles, after careful washing, in a mortar. Roast them in sizzling butter and cook in a meat broth. Pass the broth through a fine sieve and serve with toast.

Orinally published in the Vilbeler Anzeiger, on July 20th, 1870.

Source:
Maikäfer in Luxemburg : Historisches und Kurioses, Jos. A. Massard, published in «Lëtzebuerger Journal», 60. Jg., Nr. 88 (8. Mai 2007), S. 26-27. (PDF) (in German)

[COCKCHAFER 1.5 WEEK]