Roast Locust (Sauterelles Roties)
From Gancel's culinary encyclopedia of modern cooking, 1920
Salted locusts can be conserved in a jar, covered with mutton grease.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 84. The excerpt below is the record exactly as published.
ROAST LOCUST (Sauterelles Roties) Put the locusts on a red hot metal plate,
Cook this with the app: pantry check, scaling, and the assistant.