3015 Cochon de Lait Saint-Fortunat

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Select a small, very white sucking pig, lightly salt the inside of the belly and sprinkle with a few tablespoons of brandy.

Meanwhile prepare 150 g (5 oz) pearl barley as a Pilaw and mix into this the liver of the pig cut in large dice and sauteed in butter, 2 tbs chopped Fines Herbes, 200 g (7 oz) cooked pork chipolatas and 50 braised chestnuts. Stuff the pig with this mixture, sew up with fine string and truss the pig into its natural position of repose. Place in a large braising pan and roast in the oven frequently basting with butter so as to obtain a crisp and golden brown crackling.

Serve accompanied with 1) the roasting juices deglazed with veal stock, 2) Sauce Groseilles au Raifort and 3) a thick Apple Sauce made from cooking apples.