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Timbale of Suckling Pig

Cut up half a small suckling pig into small pieces, and put them in a saucepan with a little mirepoix and white wine, and boil them. Take out the pieces of meat and let them cool, removing the bones, if any. Add a little calf's-foot jelly to the liquor and clarify it. Pack a large-sized timbale mould in ice, place poached eggs intermixed with sliced gherkins and slices of beet-root in the bottom and round the sides, dipping each into half-set jelly to keep them fixed in their places. Pour a thick layer of jelly at the bottom of the mould, and when it is set and firm, arrange the pieces of pig's meat, alternating with minced gherkins and whole capers, taking care to leave a hollow space in the center. Fill this cavity with almost cold but stiff liquid jelly and let it set firm. Turn the timbale out onto a dish, and serve with a little horseradish sauce in a sauceboat.