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290 Godiveau with Cream
- Difficulty
Complex
Published 1903
Ingredients
1 kg 2¼ lb 1 kg
Method
Chop the veal and suet separately, then pound together working vigorously in a mortar to ensure the amalgamation of the two items then adding the seasoning and the eggs and yolks one by one.
Pass through a fine sieve, spread on a tray and keep on ice until the following day. The next day, chill the mortar by filling it with ice; remove the ice then pound the mixture aga
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