290 Godiveau with Cream

Preparation info
    • Difficulty

      Complex

Appears in

By Auguste Escoffier

Published 1903

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Ingredients

  • 1 kg ( lb) very white cushion of veal, trimmed of sinew
  • 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