(82). Chicken Godiveau (Godiveau De Volaille)

One pound of the white meat from a tender young chicken; three quarters of a pound of dry, brittle 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).

(83). Godiveau Of Pike (Godiveau De Brochet)

A pound of skinless and boneless pike meat, chopped and pounded line; two pounds of dry and brittle beef kidney suet free of fat and nerves, also chopped up fine: mix the two together, chop once more and season with an ounce of spiced salt; pound to a pulp to obtain a fine paste. and incorporate into it gradually, one pound and a half of cream panada (No. 120), and afterward twelve beaten up egg-whites. Try the forcemeat to see whether it be too hard, if so add some cream, and if too soft, more egg-whites.

(84). Godiveau Of Rabbit Or Other Game (Godiveau De Lapereau Ou Autres Gibiers)

Take one pound of rabbit meat or any other game, one pound of dry, brittle beef kidney suet without skin or fibres, one ounce of spiced salt (general spices, No. 168), six eggs and four ounces of pate a choux panada (No. 121). Moisten and finish the same as the veal godiveau (No. 85).

(735). Godiveau Of Veal, Of Pike, Chicken Or Game Quenelles (Quenelles De Godiveau De Veau, De Brocket, De Volaille Ou De Gibier)

Prepare the quenelles either with veal (No. 85) pike (No. 83) or else of chicken godiveau (No. 82), young rabbit or any other game. Divide it into several parts, then roll into strings three-quarters of an inch thick on to a table dredged with flour and cut them into inch lengths, roll and lengthen to the shape of a quenelle an inch and a half long. Poach in boiling, salted water. Veal godiveau quenelles are covered with Madeira Spanish sauce (No. 414), those of pike with bechamel (No. 409), those of chicken with supreme (No. 547) and those of game with demi-glaze (No. 413).

(85). Veal Godiveau (Godiveau De Veau)

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,