FARCE DE VEAU A LA GRAISSE DE BŒUF, OU GODIVEAU A

Ingredients

• kilo cushion of veal, well freed of sinew
• kilo 500 grammes beef kidney suet, quite dry
• whole eggs
• grammes salt
• grammes white pepper
• gramme nutmeg
• to 800 grammes very clear ice, or 7 to 8 decilitres iced water

Instructions

1. Chop the diced veal with the seasoning, and separately the suet, broken into fragments and freed of skin and filament.
2. Pound the veal and the suet separately, then bring them together and pound again until the two are absolutely one.
3. Add the eggs one by one without interrupting the pounding.
4. Pass through the sieve, spread the godiveau thinly on a dish, and keep it on ice until the next day.
5. The next day pound it again, and moisten it with the ice broken small, added in very small parts at a time.
6. Make a trial once moistened: correct with a little water if too firm, a little egg white if too light.
7. For the quenelles: pipe through a plain nozzle onto buttered papers on buttered trays, letting them touch, and poach in a slow oven.
8. When a fine dew of fat beads on them after 7 or 8 minutes they are poached; turn them out and pull the paper away by a corner once they are only lukewarm.
9. Let them cool entirely and range them on dishes, or better on wicker trays.