Another classic was a first - century A.D. piece of satire called the «Satyricon,» in which an obnoxiously wealthy man named Trimalchio throws feasts in which he serves dishes like dormice rolled in honey and poppy seeds, a rabbit with wings attached so that it looked like Pegasus, and a huge boar surrounding
by suckling pigs, which the guests could take away like party favors.
Not exact matches
A squad of whole
suckling pigs was lined - up on long grills waiting to be carved
by lively snout - wearing chefs who served them up with Mascarpone Polenta accompanied
by sautéed wild mushrooms in a Spanish sherry sauce with green chile.
A long weekend leaves no time for that wait, so swing
by at 9:30 for a spot at the kitchen bar and front - row seats to watch the line cooks make smoked carrots with house - made goat cheese or crispy - skinned
suckling pig.
Roast
suckling pig might be accompanied
by a cameline sauce, a side dish made of sour grape juice thickened with bread crumbs, ground raisins and crushed almonds and spiced with cinnamon and cloves.
The Chileans won and then were treated to a typical Colombian lunch that they probably choked down out of politeness, who knows what folk dishes were foisted on them —
suckling pig, tamales, fritters, figs with caramel cream, or all of the above — and then they went back to their hotel to digest it while at the club the revelry went on, everyone getting drunker
by the minute.
By the way, if you are a fan of roast
suckling pig, then you've come to the right city.