Godiveaux Forcemeat

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

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