3014 Cochon de Lait Farci et Rôti à l’Anglaise

Roast Stuffed Sucking Pig, English Style

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Fill the belly of the pig with English stuffing as in the preceding recipe, sew up with fine string and skewer on the pit. Sprinkle with oil and roast in the usual manner.

Serve accompanied with a dish of mashed potato and a lightly sweetened Apple Sauce containing an equal amount of washed selected currants, swollen in lukewarm water.