Stew them gently till
tender, take them out, skin and braize them in butter and good
stock for half an hour. Let them get cold and cut them into slices
about half an inch thick; put the slices into a buttered saute-pan
and cover them with a good thick glaze; let them get quite hot and
then arrange them on a border of potatoes, and garnish each slice
with round shapes of cooked ham and truffle. Fill the centre with
any vegetables you like; fried cucumber is excellent, but if you
use it do not forget to boil it for five minutes before you fry it
to take away the bitter taste. Serve with a sauce piquante (No.
10, or No. 226).
No. 101. Porcelletto alla Corradino (Sucking Pig)
Ingredients: Sucking pig, ham, eggs, Parmesan, truffles,
mushrooms, garlic, bay leaves, coriander seeds, pistacchio nuts,
veal forcemeat, suet, bacon, herbs, spice.
Bone a sucking pig, remove all the inside and fill it with a
stuffing made of veal forcemeat mixed with a little chopped suet,
ham, bacon, herbs, two tablespoonsful of finely chopped pistacchio
nuts, a pinch of spice, six coriander seeds, two tablespoonsful of
grated Parmesan, cuttings of truffles and mushrooms all bound
together with eggs.
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