e
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. 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.

No. 103. Ateletti alla Sarda

Ingredients: Veal or fowl, ox palates, stock, tongue, truffles, butter,
mushrooms, sweetbread.

Soak two ox palates in salted water for four hours, then boil them until
the rough skin comes off, and cook them in good stock for six hours,
press them between two plates and let them get cold. Roll some forcemeat
of veal or fowl in flour, cut it into small pieces about the size of
a cork, boil them in salted water, let them get cold and cut them into
circular pieces. Cut the ox palates also into circular pieces the same
size as the bits of forcemeat, then thinner circles of cooked tongue
and truffles. String these pieces alternately on small silver skewers.
Reduce to half its quantity a pint of Velute sauce (No. 2), and add the
cuttings of t