Clean a small, fat suckling pig. Cut off the head and feet, slit the body lengthwise along one side, and carefully bone. Salt the interior, scrape off any meat from the bones, and chop it fine with the liver from the suckling pig. Add ½ calf’s liver and ½ lb or more raw veal. Fry all this lightly in 2 spoons butter and add 1–2 ground black peppercorns, ½ French roll soaked and squeezed out, and 3–6 eggs. Chop everything very fine, pound, and rub through a colander. Spread this forcemeat over the interior of the suckling pig, which has been spread out on the table. Arrange 3–6 sliced hard-boiled eggs over the forcemeat. Pieces of freshly boiled tongue are a good addition. Roll the suckling pig into a long tube, wrap it in a napkin, and tie it with string. Boil until done in bouillon prepared from the leftover bones, head, and feet of the pig, together with carrots, parsley root, celery root, 3 onions, 1–2 bay leaves, ½ glass each vinegar and sherry, and a little salt. When the meat roll has thoroughly cooked, which will take approximately an hour, remove and cool it. Press it with light weights for 2 hours, slice, and arrange the slices around a platter. Mask each piece with mousse. A shallow mold of aspic containing the same meat roll with the tongue, brains, ears, and other soft parts of the suckling pig’s head may also be unmolded in the middle of the same platter. Serve Provençal sauce in a sauceboat (cf. the end of the Remarks on fish aspics).
The mousse and aspic for the molded dish are prepared as follows: Add enough separately prepared strong beef bouillon to the bouillon in which the suckling pig has cooked to make 6 glasses in all. Divide into two parts.
Add 4 leaves of white gelatin to the 3 glasses of liquid intended for the mold. Color with a piece of burnt sugar or with 1 spoon of pan juices from roast beef, or add a fourth leaf of red gelatin. Clarify with 2 egg whites beaten with 2 spoons cold water and strain through a napkin tied to an overturned bench.* Cool in a shallow mold; specifically, first pour in a little aspic, and when it has almost set, add slices of the stuffed suckling pig and pieces of the brains, tongue, ears, etc., as indicated above, and pour in what is left from the first 3 glasses of bouillon. Prepare a mousse from the other 3 glasses as follows: add 2 leaves of white gelatin to the bouillon, bring it to a boil, and strain through a napkin. When it begins to thicken, pour in ½ glass of olive oil and begin to beat the mixture with a whisk until it turns into a thick foam. Use it to mask each slice of the meat roll of the suckling pig which garnishes the molded aspic.
Serve Provençal sauce separately.