Godiveau à la Crème

Ingredients

• kilo cushion of veal, very white and freed of sinew
• kilo beef kidney suet, quite dry
• whole eggs
• egg yolks
• decilitres cream
• grammes salt
• grammes pepper
• gramme nutmeg

Instructions

1. Chop the veal and the suet separately.
2. Bring them together in the mortar and pound until completely one, adding the seasoning and the eggs and yolks one by one, working the mass vigorously.
3. Pass through the sieve, spread on a tray, and let it rest on ice until the next day.
4. The next day chill the mortar by passing ice through it, pound the godiveau again, and work in the cream in small parts.
5. Make a trial before piping the quenelles, and correct if need be.