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Vol Au Vent of Godiveaux

Prepare a vol au vent and keep hot. Finely chop a pound and a half lean, raw, sinewless veal with a pound of well-picked, fresh beef-kidney suet; place in a bowl, cover with a cloth and bury it in ice for one hour. Place the hash in a cold mortar and pound to a paste, season with a teaspoon salt, two saltspoons cayenne pepper, a saltspoon grated nutmeg and saltspoon ground mixed allspice, adding three egg-yolks; pound again for five minutes, place on a lightly floured table, then make small balls the size of cherries and plunge in a pint and a half boiling broth; boil for two minutes, drain on a sieve and keep the broth.

Mix in a saucepan a half ounce butter with one ounce flour and heat for a half minute. Strain the broth into this pan, add a half gill cream, season with a half teaspoon salt and one saltspoon each cayenne pepper and grated nutmeg. Mix until it comes to a boil, let boil for ten minutes, then dilute an egg yolk with a tablespoon cream, add to the sauce, and. mix. while heating for one minute. Add the godiveaux, lightly mix, cook for one minute more; dress the vol au vent on a large dish and pour into the vol au vent, place the cover on and serve.