Galantine of Suckling Pig

Prepare a suckling pig the same as for No. 1810, singe and bone it completely without piercing the skin, keeping on the four feet and removing the head. Remove the meat or fat from the different parts where there is too much. Stuff the galantine with a salpicon of truffles, one pound of red tongue mixed with pork forcemeat (No. 68) and a pound of blanched fat pork--the truffles, red tongue and fat pork cut in three-sixteenth inch squares. Season with salt, prepared red pepper (No. 168) and nutmeg; wrap it up in a cloth and roll without pulling or shortening the length of the skin and keeping the feet in their natural position. Lay it in a braziere lined with fat pork and garnish around with vegetables and uncooked pig's feet; moisten with white wine, season with salt and whole peppers, and let cook without boiling for four to five hours. Drain, cool, unwrap partly and roll up again, then tie the cloth firmly at both ends of the galantine, and hang it up with a sufficiently strong weight on the bottom. When thoroughly cold, unwrap and glaze it a dark color; put back the head, which has been blanched for half an hour and allowed to cool, and decorate the whole with fanciful cuts of egg-white, tongue, truffles, gherkins and ornamental hatelets; dress on a rice foundation and surround with chopped jelly and jelly croutons.