291 Pike Forcemeat with Suet, known as Godiveau Lyonnaise

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

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  • 500 g (1 lb 2 oz) pike flesh, free from skin and bone


Pound the pike flesh and remove from the mortar, then pound the suet adding the very cold panada and the egg white little by little. Replace the pike, add the seasoning and work the mixture vigorously with the pestle then pass through a fine sieve. Place in a basin and work well until smooth using a wooden spatula; keep on ice until required for use.

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