Godiveaux Forcemeat

Quenelles Godiveaux

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • ¼ Pound of Suet
  • ¼ Pound of Lean Veal
  • A Tablespoonful


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