Godiveaux in General

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

one pound of either veal, fillets of fowls, pheasants, partridges, &c. chopped exceedingly fine and smooth to the touch ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
one pound of beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
two whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the crumb of one French roll soaked in water and well wrung in a napkin ↝ Rolls, french [Baked Products]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
about three-quarters of a pound of clean washed rough ice

Instructions (6)

Chop the ingredients until thoroughly mixed.
Pound them in a mortar until the whole presents the appearance of a compact body.
Place the substance upon a plate, cover it with buttered paper, and set it upon ice to cool for a couple of hours.
After the godiveau has been cooled, put it in the mortar again and pound it with considerable force, taking care to mix in with it by degrees about three-quarters of a pound of clean washed rough ice.
This last process will cause it to resemble somewhat the quenelle or fowl.
Put it away in a basin in a cool place till wanted for use.

Original Text

GODIVEAUX IN GENERAL.
To one pound of either veal, fillets of fowls, pheasants, partridges, &c. chopped exceedingly fine and smooth to the touch, add one pound of beef suet, two whole eggs, the crumb of one French roll soaked in water and well wrung in a napkin, grated nutmeg, pepper, and salt. Chop these ingredients until thoroughly mixed, then pound them in a mortar until the whole presents the appearance of a compact body. Then place the substance upon a plate, cover it with buttered paper, and set it upon ice to cool for a couple of hours.
After the godiveau has been cooled, put it in the mortar again and pound it with considerable force, taking care to mix in with it by degrees about three-quarters of a pound of clean washed rough ice. This last process will cause it to resemble somewhat the quenelle or fowl. Put it away in a basin in a cool place till wanted for use.
Godiveau of any kind, when well made, is very delicious eating, and is not so expensive to make as quenelle. It is used for garnish-ing vol-au-vents, pâtés-chauds, tourtes à la ciboulette, and also for stuffing calves' heads, as a substitute for quenelle force-meat.

Notes

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