Le Cochon de Lait Farci

Name: Le Cochon de Lait Farci (Stuffed Suckling Pig)
Cuisine: French
Ingredients: 1 pound chicken livers, diced; 1 pound calf’s liver, diced; Butter; boiling water; Cognac; Salt and pepper; 1 (12-15-pound) suckling pig; ½ cup Sultana raisins; Spiced crabapple and parsley; Soaked raisins and their liquids; 4 shallots, minced; 1 large onion, diced; 2 carrots, shredded fine; 2 cups minced mushrooms; ½ cup minced parsley; 2 shallots, minced; 1 whole egg; 3 carrots, quartered; 3 onions, sliced; 2 cloves garlic, sliced; Olive oil; 2 cups white wine; Pan liquids; 1 clove garlic, minced; ½ pound sausage meat; 4 slices bacon, diced; 1 cup minced celery; ½ cup white wine; ½ teaspoon sugar; 2 tablespoons flour

Stuffed Suckling Pig

Preparation info

Difficulty
Complex

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 (12-15-pound) suckling pig
½ cup Sultana raisins
bo

Europe
France
Main course
Mediterranean
Burgundy

Method

Small pigs are difficult to come by. Be sure the pig will fit into your oven. A 12- to 15-pound pig is about as small as a piglet comes, and while he may weigh less than a 20-pound<