Godiveaux Forcemeat

Quenelles Godiveaux

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ¼ Pound of Suet
  • ¼ Pound of Lean Veal
  • A Tablespoonful of Flour
  • A Tablespoonful of Butter
  • ½ Gill of Cold Milk
  • A Teaspoonful Each of Minced Thyme and Parsley
  • A Bay Leaf
  • 2 Eggs
  • A Pinch of Grated Nutmeg
  • Salt and Pepper to Taste


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 of melted butter, and add to the suet and Veal and blend well. Season highly with salt and pepper and add a pinch of grated nutmeg. Then add the yolks of two raw eggs and the white of one egg, and, when well blended, strain all through a sieve, roll into Balls and use as needed. In making this Forcemeat, Poultry or Game may be used instead of Veal.