3012 Stuffing for Sucking Pig

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Gratin forcemeat using the liver from the pig which should be simply stiffened and lightly coloured in butter on the outside and kept very underdone inside.

Add to this forcemeat the same weight of pork sausage meat, 200 g (7 oz) white breadcrumbs soaked in milk and squeezed, 2 eggs, 1 dl ( fl oz or ½ U.S. cup) brandy and a small pinch of powdered wild or ordinary thyme. Mix well together.

Fill the pig’s belly with this stuffing and sew up with fine string. Arrange in its proper shape on a roasting tray or skewer on a roasting spit and roast as indicated.