Need a healthy menu for X-mas? Try this! All Edible, Yummy and HEALTHY, I think!!!

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Need a healthy menu for X-mas? Try this! All Edible, Yummy and HEALTHY, I think!!!
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Posted by: jojomataketa

[font='Times New Roman', Times, Serif, serif]I.
FRENCH.
Menu.[/font]

[font='Times New Roman', Times, Serif, serif]Potage aux Limaces a la Chinoise.
Morue bouillie a l'Anglaise, Sauce aux Limaçons.
Larves de Guepes frites au Rayon.
Phalenes a l'Hottentot.
Boeuf aux Chenilles.
Petites Carottes, Sauce blanche aux Rougets.
Creme de Groseilles aux Nemates.
Larves de Hanneton Grillées.
Cerfs Volants a la Gru Gru.[/font]

[font='Times New Roman', Times, Serif, serif]I.
ENGLISH.
Menu.[/font]

[font='Times New Roman', Times, Serif, serif]Slug Soup
Boiled Cod with Snail Sauce.
Wasp Grubs fried in the Comb.
Moths sautes in Butter.
Braized Beef with Caterpillars.
New Carrots with Wireworm Sauce.
Gooseberry Cream with Sawflies.
Devilled Chafer Grubs.
Stag Beetle Larvae on Toast.[/font]

[font='Times New Roman', Times, Serif, serif]II.
FRENCH.
Menu.[/font]

[font='Times New Roman', Times, Serif, serif]Potage aux Limaçons a la Française.
Soles frites. Sauce aux Cloportes.
Hannetons a la Sauterelle des Indes.
Fricassée de Poulets aux Chrysalides.
Carré de Mouton, Sauce aux Rougets.
Canetons aux Petits Pois.
Choufleurs garnies de Chenilles.
Phalenes au Parmesan.[/font]

[font='Times New Roman', Times, Serif, serif]II.
ENGLISH.
Menu.[/font]

[font='Times New Roman', Times, Serif, serif]Snail Soup.
Fried soles, with Woodlouse Sauce.
Curried ****chafers.
Fricassee of Chicken with Chrysalids.
Boiled Neck of Mutton with Wire-worm Sauce.
Ducklings, with Green Peas.
Cauliflowers garnished with Caterpillars.
Moths on Toast[/font]

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[font='Times New Roman', Times, Serif, serif][font='Times New Roman', Times, Serif, serif]Bon Appetit!..............[/font][/font][font='Times New Roman', Times, Serif, serif][font='Times New Roman', Times, Serif, serif].................................................ENJOY!![/font][/font]

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Posted by: jojomataketa

Curried ****chafers.....
stands for curried C*O*C*K*chafers

More info:
[font='Times New Roman', Times, Serif, serif]In the common ****chafer {Melolontha vulgaris) we find an inveterate enemy, which, after spending three years in gnawing the roots of our clover and grasses as a huge white grub, turns to its beetle state, only to continue its ravages upon the foliage of our fruit or forest trees. Literally tooth and nail we ought to battle with this enemy, for in both its stages it is a most dainty morsel for the table. The birds are more sensible than we. They know well the value of the fat chafer as food. With what joy the jaunty rooks, following the plough with long strides over the upturned clover lea, pounce upon the luscious grubs! What a feast the birds have among the swarms of chafers in the tall tree-tops![/font]
[font='Times New Roman', Times, Serif, serif]Erasmus Darwin, in his "Phytologia," says: "I have observed the house sparrow destroy the Maychafer, eating out the central part of it, and am told that turkeys and rooks do the same; which I thence conclude might be grateful food, if properly cooked, as the locusts or termites of the East. And probably the large grub, or larva of it, which the rooks pick up in following the plough, is as delicious as the grub called Grugru, and a large caterpillar which feeds on the palm, both of which are roasted and eaten in the West Indies." Here is the openly expressed opinion of one of our greatest philosophers and deepest thinkers; and there is not the slightest doubt that it is correct. [/font]

[font='Times New Roman', Times, Serif, serif]Again I endorse from personal experience. Try them, as I have; they are delicious. ****chafers are not only common, but of a most serviceable size and plumpness, while their grubs are, when full grown, at least two inches in length, and fat in proportion.

[font='Times New Roman', Times, Serif, serif]What a godsend to housekeepers to discover a new entr[/font][font='Times New Roman CE', serif]é[/font]e [font='Times New Roman', Times, Serif, serif]to vary the monotony of the present round! Why should invention, which makes such gigantic strides in other directions, stand still in cookery? Here then, mistresses, who thirst to place new and dainty dishes before your guests, what better could you have than "Curried Maychafers"—or, if you want a more mysterious title, "Larvae Melolonthae a la Grugru"? Landowning guests ought to welcome the opportunity of retaliating, at your table, under the "lex talionis," upon this, one of the worst of their insect tormentors. Another dish, which should take with the farmer, would be "Fried Chafers with Wireworm sauce." Perhaps, however, the little word "worm" might be objected to. So let us pander to the refined senses of the delicately fastidious by writing it upon our menu as "Fried Melolonthae with Elater sauce." I know that wireworms are an excellent substitute for shrimps. There are, also, thousands of members of the same family as the shrimp (Crustaceans) in every garden, namely, the common Wood-lice (Oniscus muriarius). I have eaten these, and found that, when chewed, a flavour is developed remarkably akin to that so much appreciated in their sea cousins. Wood-louse sauce is equal, if not distinctly superior to, shrimp.[/font]

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Posted by: forwardone

Hey where`s the termites??

Geoff

Posted by: jojomataketa

Humm!...

..........That could be part of the New Year Dinner ?!

Posted by: jojomataketa

Sex In A Pan Also knows as: BETTER THAN SEX

http://www.bertc.com/images/waterthumbc.jpg

1/2 Cup butter
1 c Flour
1/4 c Sugar
2 8 oz. pkgs. cream cheese at room temperature
1/2 Cup icing sugar
30 Oz. carton cool whip
1 6 oz pkg instant chocolate pudding
3 c Milk
1 pt Whipping cream

Preheat oven to 350*F Mix first three ingredients to a fine crumb consistency. Press into a spring foam pan. Bake for 25 minutes. Beat together cream cheese, icing sugar and Cool Whip and pour into cooled shell. Beat together milk and chocolate pudding until thick. Pour over cream cheese mixture. Whip cream and pour over chocolate mixture. Refrigerate at least 12 hours.

From Barb Gibson

Collected by Bert Christensen
Toronto, Ontario

web site: http://bertc.com

Posted by: forwardone

After reading through some of those recipes I think I`d need a cast iron stomach.

And as for `whipping cream` is that legal?

Geoff