Pig's Head

Have a well scalded and cleaned pig's head, singe and bone without destroying the skin, beginning from underneath; fill it with layers of fine pork forcemeat (No. 68), placing on each one some lardons of fat pork (No. 1, Fig. 52), pistachios, truffles and quenelle forcemeat (No. 89), into which chopped-up ham has been mixed, and then rolled into the same sized pieces as the lardons. When the head is filled sew it up and reshape it as before, then wrap it in a cloth and cook in a stock (No. 194a) for four hours; unwrap and return it to the cloth to give it the shape of the head; unwrap once more, pare well, glaze over with meat glaze (No. 402), and dress on a low socle; put in glass eyes and place natural fangs in the mouth; decorate the head with tongue, hard-boiled egg-white and pistachios; surround with chopped jelly and a border of croutons (No. 2442).