Roast Sucking Pig A La Provençale

Ingredients

• a quart of large chesnuts
• three ounces of butter
• a few chives
• sweet-basil
• parsley
• thyme
• a bay-leaf
• a little grated nutmeg
• salt
• pepper
• the yolks of three eggs

Method

1. 1

   Roast chestnuts, remove skins, and pound with butter.

2. 2

   Mix with chopped herbs, nutmeg, salt, pepper, and egg yolks.

3. 3

   Fill the paunch of the pig with this mixture and roast as previously described.

4. 4

   Serve with Tomato sauce.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 119. The excerpt below is the record exactly as published.

ROAST SUCKING PIG A LA PROVENgALE. Koast a quart of large chesnuts; remove their skins while hot, and pound them in a mortar with three ounce^s of butter ; rub this through a wire sieve and put the pur6e into a stewpan with a few chives, sweet-basil, parsley, thyme, and a bay-leaf well chopped, a little grated nut- meg, salt, pepper, and the yolks of three eggs

Cook this with the app: pantry check, scaling, and the assistant.