643. ROAST SUCKING-PIG, A LA CHIPOLATA.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Roast sixty chestnuts, peel and then boil them with a quart of consommé for twenty minutes.
  2. Reserve half of the boiled chestnuts in a small stewpan.
  3. Mix the remaining chestnuts with one pound of pork sausage-meat.
  4. Use this mixture as stuffing to fill the paunch of a sucking-pig.
  5. Sew up the paunch with a trussing-needle and string.
  6. Spit the pig and roast it in the usual manner.
  7. When done, dish it up as directed in the foregoing cases, observing that the stuffing should be kept as whole as possible in the separated sides.
  8. Garnish with a richly varied Chipolata ragout (No. 190).
  9. Place eight decorated quenelles around the ragout.
  10. Arrange a dozen large cray-fish up the centre, one overlaying another.
  11. Glaze the pig and serve.
Original Text
643. ROAST SUCKING-PIG, A LA CHIPOLATA. Roast sixty chestnuts, peel and then boil them with a quart of consommé for twenty minutes: reserve half in a small stewpan, and mix the remainder with one pound of pork sausage-meat, and use this kind of stuffing to fill the paunch of a sucking-pig; sew it up with a trussing-needle and string, spit, and roast it in the usual manner: and when done, dish it up as directed in the foregoing cases; observing, that the stuffing should be kept as whole as possible in the separated sides. Garnish with a richly varied Chipolata ragout (No. 190), and again round this place eight decorated quenelles: a dozen large cray-fish should also be placed up the centre, one over-laying another: glaze the pig and serve.
Notes
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