No. 1446 — Aspic of Stuffed Suckling Pig
English historical translation of Molokhovets recipe No. 1446 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the suckling-pig roulade as in No. 1445, cut into slices and arrange in a mould.
Reduce the broth from the pig's bones, head and feet to three or four glasses; optionally colour with caramelized sugar.
Clarify with egg whites or meat clarification mixture as in the general note, paragraph 11. Strain, boil, cool and pour over the sliced roulade.
Chill to set. Serve mustard sauce No. 470 or Tatar sauce No. 461 separately.
To provide
One small but fat suckling pig For stuffing: ½ French white roll 4–6 eggs, ¼ Russian pound butter and salt Allspice and calf's liver | ½ Russian pound veal For aspic: 2–3 eggs to clarify Optional lump of sugar Decorations |