642. ROAST SUCKING-PIG, A LA PERIGORD.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the pig
For the filling
For serving
Instructions (3)
  1. Procure a plump fresh killed sucking-pig, and fill the paunch with the following preparation.
  2. Wash and thoroughly clean two pounds of fresh truffles; pare them and afterwards cut them into pieces resembling small walnuts; but without trimming them much; pound the parings and trimmings in a mortar with about two ounces of butter; then put them into a stew-pan with the truffles, and add thereto about one pound of compote di taccua, a bay-leaf, and a few sprigs of thyme and sweet-basil chopped fine, some grated nutmeg, pepper and salt, a small clove of garlic, and half-a-pound of fat livers of fowls pounded for the purpose.
  3. Set the whole over a moderate fire, stirring it the while with a wooden spoon: when the truffles have simmered on the stove for about ten minutes, take them off and allow them to cool, fill the paunch of the sucking-pig with the above, sew it up with twine, spit and roast it as directed in the preceding article; when done, dish up in the same manner, taking care to send with it all the truffles: pour some Périgueux sauce (No. 23) under it and send to table.
Original Text
642. ROAST SUCKING-PIG, A LA PERIGORD. Procure a plump fresh killed sucking-pig, and fill the paunch with the following preparation. Wash and thoroughly clean two pounds of fresh truffles; pare them and afterwards cut them into pieces resembling small walnuts; but without trimming them much; pound the parings and trimmings in a mortar with about two ounces of butter; then put them into a stew-pan with the truffles, and add thereto about one pound of compote di taccua, a bay-leaf, and a few sprigs of thyme and sweet-basil chopped fine, some grated nutmeg, pepper and salt, a small clove of garlic, and half-a-pound of fat livers of fowls pounded for the purpose. Set the whole over a moderate fire, stirring it the while with a wooden spoon: when the truffles have simmered on the stove for about ten minutes, take them off and allow them to cool, fill the paunch of the sucking-pig with the above, sew it up with twine, spit and roast it as directed in the preceding article; when done, dish up in the same manner, taking care to send with it all the truffles: pour some Périgueux sauce (No. 23) under it and send to table.
Notes
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