No. 735
Godiveau of Veal, of Pike, Chicken or Game Quenelles
Quenelles de Godiveau de Veau, de Brochet, de Volaille ou de Gibier
Prepare the quenelles either with veal (No. 85) pike (No. 83) or else of chicken godiveau (No. 82), young rabbit or any other game. Divide it into several parts, then roll into strings three-quarters of an inch thick on to a table dredged with flour and cut them into inch lengths, roll and lengthen to the shape of a quenelle an inch and a half long. Poach in boiling, salted water. Veal godiveau quenelles are covered with Madeira Spanish sauce (No. 414), those of pike with bechamel (No. 409), those of chicken with supreme (No. 547) and those of game with demi-glaze (No. 413).