644. ROAST SUCKING-PIG, A LA PROVENCALE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
for the stuffing
for the pig
for garnish and sauce
Instructions (9)
  1. Roast sixty large chestnuts, remove their husks while yet hot.
  2. Pound the chestnuts in a mortar with four ounces of butter.
  3. Rub the produce through a wire sieve, and put the purée into a stewpan.
  4. Add thereto, a few chives, sweet-basil, parsley, thyme, and one bay-leaf well chopped, a little grated nutmeg, pepper and salt, and the yolks of three eggs.
  5. Mix well together, and use this preparation to fill the paunch of a plump sucking-pig.
  6. Roast it in the manner already directed.
  7. Cut it up and place it upon the dish.
  8. Garnish the remove with a border of tomatoes au gratin (No. 1160).
  9. Pour some Gasconne or Provençale sauce under it, and send to table.
Original Text
644. ROAST SUCKING-PIG, A LA PROVENCALE. Roast sixty large chestnuts, remove their husks while yet hot, and after pounding them in a mortar with four ounces of butter, rub the produce through a wire sieve, and put the purée into a stewpan; add thereto, a few chives, sweet-basil, parsley, thyme, and one bay-leaf well chopped, a little grated nutmeg, pepper and salt, and the yolks of three eggs; mix well together, and use this preparation to fill the paunch of a plump sucking-pig, and roast it in the manner already directed. Then, cut it up and place it upon the dish, garnish the remove with a border of tomatoes au gratin (No. 1160), pour some Gasconne or Provençale sauce under it, and send to table.
Notes
—