Vers A Soie A La Chinoise
chinese, game
100 silkworm cocoons; silk
1 removed
2 oz butter; or oil
2 oz chicken stock
3 egg yolks
Dry saute the silkworms in a wok until they give up their moisture and the outer coating cracks and begins to come off. Remove the hard shells.
Heat the butter in a large wok and fry the silkworms briefly. Add chicken stock and cook 5 min, stirring often. Crush the silkworms well with a wooden spoon or remove them, sieve them, and return them to the wok. Mix in the egg yolks and serve immediately.
Adapted from the old Larousse recipe which quotes Pere Favaud
From: Michael Loo Date: 11 Mar 97 National Cooking Echo Ä
Yield: 1 servings