289 Godiveau Prepared with Ice

• 1 kg (2¼ lb) cushion of veal, free from sinew
• 1½ kg (

Firstly chop the veal and add the seasoning; break up the suet into small pieces taking care to remove all the skin and tissue and chop; pound the veal and suet separately then place them together in the mortar. Pound again to ensure the amalgamation of the ingredients, adding the eggs one at a time whilst working continuously.

Pass through a fine sieve, spread the mixt