Godiveau Lyonnais, ou Farce de Brochet à la graisse

Ingredients

• grammes pike flesh, skinned and boned (net weight)
• grammes beef kidney suet, quite dry (or half suet, half very white beef marrow)
• grammes panada C, the frangipane one
• egg whites
• grammes salt
• grammes pepper
• gramme nutmeg

Instructions

1. Pound the pike flesh first and take it out.
2. Pound the suet, adding the very cold panada and the egg whites little by little.
3. Put the pike flesh back with the seasoning, work the forcemeat vigorously with the pestle, and pass it through the sieve.
4. Gather it into a terrine, smooth it with the spatula, and keep it on ice until wanted.
5. Alternatively: pound the pike with the seasoning, add the panada, pass through the sieve and return it to the mortar; work it vigorously to give it body, then work in the suet — or suet and marrow melted — in small parts.