291 Pike Forcemeat with Suet, known as Godiveau Lyonnaise

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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  • 500 g (1 lb 2 oz) pike flesh, free from skin and bone
  • 500 g (1 lb 2 oz) very dry beef kidney suet, free from skin and tissue and broken into pieces, or
  • 250 g (9 oz) beef suet and 250 g (9 oz) very white beef bone marrow
  • 500 g (1 lb 2 oz) Frangipane Panada
  • 4 egg whites
  • 15 g (½ oz) salt
  • good pinch of pepper
  • pinch ofnutmeg


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.

It is also possible to prepare this forcemeat as follows:

Pound the pike flesh with the seasoning then add the panada and pass through a fine sieve; replace in the mortar, work it vigorously with the pestle to develop a firm consistency then incorporate the suet in very small pieces. If using suet and bone marrow, melt them first before adding little by little. Work the mixture well with the pestle then remove and place in a basin. Keep on ice until required.