No. 82
Chicken Godiveau
Godiveau de Volaille
One pound of the white meat from a tender young chicken; three quarters of a pound of dry, brittie beef kidney suet, without skin or fibres; three quarters of an ounce of spiced salt (No. 168) two whole eggs; three quarters of a pound of cream panada, (No. 120); moisten and finish exactly the same as the veal godiveau (No. 85).