Veal Godiveau

Veal godiveau frequently takes the place of forcemeat and is excellent if well prepared.

Have a pound of fresh veal meat cut off from the kernel without any fat or nerves whatever; cut it up into inch pieces, and pass them twice through the machine (Fig. 47), or in case there be no machine, chop them up very finely. Have also a pound and a quarter of beef kidney suet, perfectly dry and brittle, remove all its skin and fibres, and chop it up very finely, seasoning with one ounce of general spices (No. 168). Pound well the veal, add to it the suet, and pound all together to a pulp, so as to form a smooth paste, then stir in four whole eggs singly, as well as four ounces of frangipane panada (No. 120), in small quantities at the time. After the godiveau is well pounded, put it away for two hours in a cool place, then pound it over again, moistening it gradually with ice-water or else small pieces of very clear and clean ice. When the godiveau becomes sufficiently soft, try its consistency, by poaching a quenelle of it in boiling water, and if found to be too firm, add a little more ice-water, but if not sufficiently consistent, pound one ounce more panada with one egg, and incorporate the farce slowly to the panada, or even the egg alone will answer.