Farce pour le Cochon de Lait (Stuffing for Sucking Pig)

Ingredients

• Farce gratin made with the sucking pig's liver
• Sausage meat — the same weight as the farce
• Breadcrumb
• Eggs — 2
• Fine Champagne — 1 decilitre
• Wild thyme (serpolet)

Instructions

1. With the pig's liver, prepare a farce gratin, taking care simply to stiffen the liver.
2. Add to it the same weight of sausage meat, 200 grammes of soaked and squeezed breadcrumb, 2 eggs, 1 decilitre of fine Champagne and 3 grammes of wild thyme (or thyme in its absence).
3. Fill the sucking pig with this farce.
4. Sew up the skins of the belly and shape the pig on the roasting tray or on the spit.