No. 1464 — Cold Mayonnaise of Stuffed Suckling Pig with Aspic

Clean a fat suckling pig, remove head and feet, slit lengthwise and carefully debone.

Mince the flesh left on the bones with the pig's liver, adding half a calf's liver and ½ pound raw veal. Fry briefly in two spoonfuls of butter, season with black pepper, add half a French roll soaked and squeezed and three to six eggs.

Chop or pound and sieve the mixture, spread over the opened pig and top with two or three chopped hard-boiled eggs and optionally cooked tongue.

Roll into a long cylinder, wrap in a napkin, tie and boil in broth from pig bones, head and feet with carrots, parsley, celery, three onions and bay leaves.

When done, cool under a light press for about two hours, slice and arrange around the serving dish, coating each slice with mousse.

In the centre set a shallow aspic from slices of the same roulade, tongue, brains, ears and other tender pig-head parts.

For clear aspic combine the pig stock with strong beef stock to six glasses and set aside half.

To three glasses add three or four sheets of white gelatine, caramel or roast-beef juices for colour and half a pound of beef clarification or two whites beaten with cold water. Strain through a napkin.

Pour a little into a shallow mould, let almost set, arrange slices of pig, brains, tongue and ears, cover with remaining aspic and chill.

For mousse add two sheets of dissolved gelatine to the other three glasses of stock, boil and strain. As it begins to set, beat in ⅓ glass of olive oil and gradually two spoonfuls of vinegar to make thick foam.

Coat the sliced roulade with mousse and garnish the central aspic. Serve Provençal sauce No. 480.