289 Godiveau Prepared with Ice

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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  • 1 kg ( lb) cushion of veal, free from sinew
  • kg (3 lb 6 oz) very dry beef kidney suet
  • 8 eggs
  • 25 g (1 oz) salt
  • 5 g ( oz) white pepper
  • pinch of nutmeg
  • 700–800 g (1½–1¾ lb) clear ice or 7–8 dl (1¼–1⅖ pt or 3–3½ U.S. cups) ice cold water


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 mixture on a tray in a thin layer and keep on ice until the next day. The next day pound the mixture again and add the ice, broken in small pieces or the ice water, a little at a time so as to ensure the complete mixing.

Always test the quality of the Godiveau before moulding by cooking a little piece; add a little more ice water if too firm or a little egg white if too loose in texture.