Take fillet of veal or breasts of fowl or game, fresh pork or sausage meat, beef-marrow or suet, equal quantities of each, veal sweetbreads, truffles, and mushrooms; season these articles with pepper, cloves, and nutmeg, all in powder; pound them all together, and put in (one at a time) the yolks of eggs; pour in also a little water, pounding continually, until it is reduced to a sort of paste. Make a small ball of it, which boil in a little water to ascertain whether it be sufficiently salt; sweet herbs may be added when you are about to use it. The godiveau is used as a farce for tourtes and hot pies.