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No 102 Porcelletto da Latte in Galantina (Sucking Pig)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







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.
Keep its shape by sewing it lightly together, then rub it all over
with lemon juice and cover it with slices of fat bacon, roll it up
and stitch it in a pudding cloth. Then put the bones and cuttings
into a stewpan with bits of bacon and veal steak cut up, two bay
leaves, salt, a carrot, an onion, a shallot, and a bunch of
parsley. Into this put the pig with a bottle of white wine and
sufficient stock to cover it, and cook on a slow fire for three
hours. Then take it out, and when cold take off the pudding-cloth.
Pass the liquor through a hair sieve, and, if necessary, add some
stock; reduce and clarify it. Decorate the dish with this jelly
and serve cold.











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