This is an essentially Parisian entrée, and the same ingredients are used for the delicious quenelles which garnish vol-au-vents and other dishes.
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 ready a paste made by putting the butter in a saucepan with the milk. When boiling fast, remove from the fire, and add the flour, stirring well. Replace on the fire, and cook till the mixture is very thick. When cold also pound this in a mortar. Now put all three ingredients back in the mortar, pound together, then add 1 whole egg, well beaten, continue pounding, then add the other egg. When the mixture is perfectly smooth, rub through a sieve and put it on a dish, spreading it in a thin layer. Cover with buttered paper and let it stand in a cool place. Then shape into small balls, about the size of a golf ball, and either poach in boiling water or stock, or else put on buttered paper in a very moderate oven for 10 minutes.