Godiveaux Forcemeat

Name: Godiveaux Forcemeat (Quenelles Godiveaux)
Cuisine: United States
Ingredients: ½ Gill of Cold Milk; A Teaspoonful Each of Minced Thyme and Parsley; Salt and Pepper to Taste; A Bay Leaf; 2 Eggs; A Pinch of Grated Nutmeg; ¼ Pound of Suet; ¼ Pound of Lean Veal; A Tablespoonful of Flour; A Tablespoonful of Butter

Quenelles Godiveaux

Preparation info

Difficulty
Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

¼ Pound of Suet
¼ Pound of Lean Veal
A Tablespoonful

Americas
United States
New Orleans

Method

Remove all the stringy tissue from the suet and pound in a mortar; hash the Veal well and mix with the meat. Take a tablespoonful of flour and blend well with half a gill of cold milk and a tablespoonful