Sucking Pig en Blanquette

Ingredients

• a bit of butter the size of an egg
• a handful of button-mushrooms
• a dessertspoonful of flour
• a small bunch of parsley
• a bay-leaf
• a middling-sized blade of mace
• half a pint of good veal or beef broth
• from two to three glasses of light white wine
• the beaten yolks of three fresh eggs
• the strained juice of half a lemon

Method

1. 1

   Raise the flesh from a cold roast pig, cut into slices.

2. 2

   Melt butter, add mushrooms, and cook briefly.

3. 3

   Stir in flour, then add parsley, bay-leaf, mace, broth, and wine.

4. 4

   Boil until reduced, add meat, and simmer.

5. 5

   Stir in egg yolks and lemon juice before serving hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 235. The excerpt below is the record exactly as published.

SUCKING PIG EN BLANQUETTE. (ENTREE.) Raise the flesh from the bones of a cold roast pig, free it from the crisp outer skin or crackling, and cut it down into small handsome slices. Dissolve a bit of butter the size of an egg, and throw in a handful of button-mushrooms, cleaned and sliced ; shake these over the fire for three or four minutes, then stir to them a dessertspoonful ef flour and continue to shake or toss them gently, but do not allow them to brown. Add a small bunch of parsley, a bay-leaf, a middling-sized blade of mace, some salt, a small quantity of cayenne or white pepper, half a pint of good veal or beef broth, and from two to three glasses of light white wine. Let these boil gently until reduced nearly one third ; take out the parsley and mace, lay in the meat, and bring it slowly to the point of simmering ; stir to it the beaten yolks of three fresh eggs, and the strained juice of half a lemon

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