Sew the pig up and braize it in a big stewpan
with bits of bacon, a clove of garlic with two cuts, a bunch of
herbs and one bay leaf, for half an hour. Then pour off the gravy,
cover the pig with well-buttered paper, and finish cooking it in
the oven. Garnish the top with vegetables and truffles cut into
shapes, slices of lemon and sprigs of parsley. Serve with a good
sauce piquante (No. 229). Do not leave the garlic in for more than
ten minutes.
No. 102. Porcelletto da Latte in Galantina (Sucking Pig)
Ingredients: Sucking pig, forcemeat of fowl, bacon, truffles,
pistacchio nuts, ham, lemon, veal, bay leaves, salt, carrots,
onions, shallots, parsley, stock, Chablis, gravy.
Bone a sucking pig all except its feet, but be careful not to cut
the skin on its back. Lay it out on a napkin and line it inside
with a forcemeat of fowl and veal about an inch thick, over this
put a layer of bits of marinated bacon, slices of truffle,
pistacchio nuts, cooked ham, and some of the flesh of the pig, then
another layer of forcemeat until the pig's skin is fairly filled.
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