| Ingredients:
Sucking pig, ham, eggs, Parmesan, truffles, mushrooms, garlic, bay leaves,
coriander seeds, pistacchio nuts, veal forcemeat, suet, bacon, herbs, spice.
Preparation:
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, 6 coriander seeds, 2 tablespoonsful
of grated Parmesan, cuttings of truffles and mushrooms all bound together
with eggs.
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.
Do not leave the garlic in
for more than ten minutes.
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