Sucking Pig en Blanquette (Entrée)

Ingredients

• 1 piece cold roast sucking pig
• butter
• 1 handful button-mushrooms
• 1 dessertspoonful flour
• 1 small bunch parsley
• 1 bay-leaf
• 1 middling-sized blade mace
• salt
• cayenne or white pepper
• 0.5 pint good veal or beef broth
• 2–3 glasses light white wine
• 3 fresh eggs
• 0.5 lemon

Instructions

1. Raise the flesh from the bones of a cold roast pig, free it from the crisp outer skin or crackling, and cut it into small handsome slices.
2. Dissolve a bit of butter the size of an egg over the fire and throw in a handful of cleaned, sliced button-mushrooms.
3. Shake the mushrooms over the fire for three or four minutes.
4. Stir in a dessertspoonful of flour and continue to shake or toss gently, but do not allow them to brown.
5. 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.
6. Let these boil gently until reduced nearly one third.
7. Take out the parsley and mace and lay in the meat.
8. Bring it slowly to the point of simmering.
9. Stir to it the beaten yolks of three fresh eggs and the strained juice of half a lemon.
10. Serve the blanquette very hot.