Le Godiveau

• For about 30 godiveau—¼ lb. of fillet of veal
• 6 ozs. of beef

The godiveau force-meat should be prepared several hours, or even the day before it is wanted, as it is then easier to handle. Take off the skin and any fibres from the kidney fat, and break it up in small pieces. Cut the veal in small pieces, put it through the mincer, then pound it in a mortar with the salt and pepper. Remove from the mortar, and pound the kidney fat. Have re