No. 101. Porcelletto alla Corradino (Sucking Pig)

Ingredients: Sucking pig, ham, eggs, Parmesan, truffles, mushrooms, garlic, bay leaves, coriander seeds, pistacchio nuts, veal forcemeat, suet, bacon, herbs, spice.

Bone a sucking pig, remove all the inside and fill it with a stuffing made of veal forcemeat mixed with a little chopped suet, ham, bacon, herbs, two tablespoonsful of finely chopped pistacchio nuts, a pinch of spice, six coriander seeds, two tablespoonsful of grated Parmesan, cuttings of truffles and mushrooms all bound together with eggs. Sew the pig up and braize it in a big stewpan with bits of bacon, a clove of garlic with two cuts, a bunch of herbs, and one bay leaf, for half an hour. Then pour off the gravy, cover the pig with well-buttered paper, and finish cooking it in the oven.' Garnish the top with vegetables and truffles cut into shapes, slices of lemon and sprigs of parsley. Serve with a good sauce piquante (No. 229). Do not leave the garlic in for more than ten minutes.

No. 102. Porcelletto da Latte in Galantina (Sucking Pig)

Ingredients: Sucking pig, forcemeat of fowl, bacon, truffles, pistacchio nuts, ham, lemon, veal, bay leaves, salt, carrots, onions, shallots, parsley, stock, Chablis, gravy.

Bone a sucking pig all except its feet, but be careful not to cut the skin on its back. Lay it out on a napkin and line it inside with a forcemeat of, fowl and veal about an inch thick, over this put a layer of bits of marinated bacon, slices of truffle, pistacchio nuts, cooked ham, and some of the flesh of the pig, then another layer of forcemeat until the pig's skin' is fairly filled. Keep its shape by sewing it lightly together, then rub it all over with lemon juice and cover it with slices of fat bacon, roll it up and stitch it in a pudding-cloth. Then put the bones and cuttings into a stewpan with bits of bacon and veal steak cut up, two bay leaves, salt, a carrot, an onion, a shallot, and a bunch of parsley. Into this put the pig with a bottle of white wine and sufficient stock to cover it, and cook on a slow fire for three hours. Then take it out, and when cold take off the pudding-cloth. Pass the liquor through a hair sieve, and, if necessary, add some stock; reduce and clarify it.

Decorate the dish with this jelly and serve cold.

No. 103. Ateletti alla Sarda

Ingredients: Veal or fowl, ox palates, stock, tongue, truffles, butter, mushrooms, sweetbread.

Soak two ox palates in salted water for four hours, then boil them until the rough skin comes off, and cook them in good stock for six hours, press them between two plates and let them get cold. Roll some forcemeat of veal or fowl in flour, cut it into small pieces about the size of a cork, boil them in salted water, let them get cold and cut them into circular pieces. Cut the ox palates also into circular pieces the same size as the bits of forcemeat, then thinner circles of cooked tongue and truffles. String these pieces alternately on small silver skewers. Reduce to half its quantity a pint of Veluté sauce (No. 2), and add the cuttings of the truffles, mushroom trimmings, bits of sweetbread, and a squeeze of lemon juice. Let it get cold and then mask the atelets (or skewers with the forcemeat, etc.) with it, and fry them quickly in butter. Fry a large oval croûton of bread, scoop out the centre and fill it with fried slices of cucumber and truffles boiled in a little Chablis. Stick the skewers into the croûton and pour the sauce round it.

For a maigre dish use fillets of fish, truffles, mushrooms, and Bechamel sauce (No. 3). The cucumber should be boiled for five minutes before it is fried.

No. 104. Ateletti alla Genovese

Ingredients: Veal, sweetbread, calf's brains, ox palates, mushrooms, fonds d'arti-chauds, cocks' combs, eggs, Parmesan, bread crumbs.

Cook two ox palates' as in the last recipe, then take equal quantities of veal steak, sweetbread, calf's brains, equal quantities of mushrooms, fonds d'artichauds, and cocks' combs. Fry them all in butter except the palates, but be careful to put the veal in first, as it requires longer cooking; the brains should go in last. Then put all these ingredients on a cutting •'board and add the palates (cooked separately); cut them all into pieces of equal size, either round or square, but keep the ingredients separate, and string them alternately on silver skewers, as in the last recipe. Then pound up all the cuttings and add a little crumb of bread soaked in stock, the yolks of three eggs, the whites of two well beaten up, two dessert-spoonsful of grated Parmesan, salt to taste, and chopped truffles. Mix all this well together and mask the atelets with it; egg and bread crumb them and fry in butter. When they are a good colour, serve with fried parsley.