Roulades De Cochon De Lait - Sucking Pig Rolled

Cut the head and feet off; then cut the Pig in quarters, bone it quite, and put upon each quarter a Farce made of rasped Lard and Bread Crumbs, three yolks of Eggs, chopped Parsley, Shallots, Mushrooms, Pepper and Salt; roll them round, tie them with Packthread, and braze in Broth and a little white Wine: When done, skim and sift the Sauce; add a little Cullis and a Lemon Squeeze, when ready to serve.

Cochin De Lait A La Bechamel - Sucking Pig A La Bechamel

Take the remainder of a roasted Pig, cut it into small Pieces, and dress it with Sauce Bechamel, (which you will find in the Sauce Articles.) You may also serve it as a Blanquette, made with Butter, chopped Mush-rooms, a faggot of Parsley, Thyme, Shallots, two Cloves, and half a Bay Leaf; simmer it some time, then add a spoonful of Flour, Broth, Pepper and Salt; reduce the Sauce and take out the faggot; then put in the Fillets making a Liaison with two yolks of Eggs, and a little Cream: Serve without boiling.

Paupiettes De Cochin De Lait - Olives Of Sucking Pig

When well boned as the former for Roulades, take part of the ileih. and chop it with Suet, Bread Crumbs, and Cream; pound all together, and add a spoonful of Brandy, chopped Parsley and Shallots, Mushrooms, Pepper and Salt, mixed with six yolks of Eggs; roll this Farce in the skin, cut into small pieces, and braze it in Broth and a glass of white Wine, with a few slices of peeled Lemon: Serve with what Sauce you think proper.

Cochin De Lait En Timbale

Sucking Pig in M«uld, Cut off the head and feet, and bone the rest; take out all the meat without cutting the skin, and chop it with Truffles, Ham, and Bacon; marinate this together in Oil, Pepper and Salt, Parsley and Shallots, finely chopped; put the skin in a small Stew-pan, and put the Farce into it with all the seasoning, fasten the skin round, and cover it over with slices of Lard; boil it in Broth, with a pint of white Wine,.slices of Onions and Roots, a faggot of Parsley, Shallots, one Clove of Garlick, three of Spices, Thyme and Laurel: When done, serve with Sauce Espagnole, which you will find in the Sauce Articles. If you would have it for a cold Dish, season it a little more, and let it cool in the Braze to serve upon a Napkin. - This dish takes its name from the Brazing-pan, being made in the form of a Kettle Drum; also from small Moulds, made in the same form, and bearing the same Name.

Hure De Cochon En Sanglier - Hog's Head As Wild Boar

Cut the Head clofe to the Shoulder, bone the neck part, cut off the chops, part the flesh of the nose as far as the eyes, cut the bone off, and lard the inside with Bacon, seasoned with Pepper and Salt, and fine Spices; rub it all over with coarse Salt, and half an ounce of pounded Saltpetre; put it into a Pickling-pan, with half a handful of Juniper Berries, Thyme, Laurel, Basil, Cloves, half a handful of Coriander; cover it and let it remain so about eight days, then tie it well, and wipe it dry; boil it with three pints of red Wine and Water, Onions, Carrots, a large faggot of sweet Herbs, two cloves of Garlick, six Cloves, half a Nutmeg, Thyme, Laurel, and two pound of Hog's Lard; taste the braze when about half done, and add Salt if necessary: When it gives under the finger it is done; let it cool in the Braze, and serve it cold; you may garnish it with Bay Leaves, according to fancy.