Truffles & Chestnut Stuffing for a Pig

Ingredients

• Pig for roasting
  
• 5 Truffles
• 1lb Bacon
• 0.5lb livers of veal or fowl (Beef / poultry)
• Sweet herbs (cinnamon basil, mint, sage, etc.)
• Tomato Sause 
• 60 chestnuts
• 8 oz of butter
• 3 green onions
• sweet basil
• parsley 
• thyme
• 1 nutmeg
• Salt & Pepper
• 3 Eggs

Directions

1. Mix truffles with bacon, liver, sweet herbs, pepper, salt and butter and stuff into the pig
2. Roast Chestnuts, then remove shells while hot and pound them until fine powder
3. Add 4 oz of butter (run this through a sieve) 
4. Add to green onions, and a pinch of sweet basil, parsley and thyme
5. Grate in a nutmeg, add a dash pepper and salt, and bind it with 3 eggs
6. Stuff the pig with it and serve with tomato sauce

Source — La Cuisine Creole
Prepared by David Dreher
Louisiana Anthology
July 21, 2023