290 Godiveau with Cream

• 1 kg (2¼ lb) very white cushion of veal, trimmed of sinew
• 1 kg (

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