LE GODIVEAU (Forcemeat Balls)

This is an essentially Parisian entree, and the same ingredients are used for the delicous QUENELLES which garnish VOL-AU-VENTS and other dishes.

Ingredients : (FOR ABOUT 30 GODIVEAU)

• 1/4 lb. of fillet of veal
• 6 ozs. of beef kidney fat (which should be quite dry)
• 2 eggs
• 6 tablespoons of milk
• 1 tablespoon of butter
• 1/4 cup of flour
• salt
• pepper

Method :

1. The GODIVEAU forcemeat should be prepared several hours, or even the day before it is wanted, as it is then easier to handle.
2. Take off the skin and any fibers from the kidney fat, and break it up in small pieces.
3. Cut the veal in small pieces, put it through the meat grinder, then pound it in a mortar with the salt and pepper.
4. Remove from the mortar, and pound the kidney fat.
5. Have ready a paste made by putting the butter in a saucepan with the milk.
6. When boiling fast, remove from the fire, and add the flour, stirring well.
7. Replace on the fire, and cook till the mixture is very thick.
8. When cold also pound this in a mortar.
9. Now put all three ingredients back in mortar, pound together, add 1 whole egg, well beaten, continue pounding, then add the other egg.
10. When mixture is perfectly smooth, rub through a sieve and put it on dish, spreading it in a thin layer.
11. Cover with oiled paper and let it stand in a cool place.
12. Then shape into small balls, about the size of golf balls, and either poach in boiling water or STOCK, or else put on oiled paper in a very moderate oven for 10 minutes.

This is an essentially Parisian entree, and the same ingredients are used for the delicous QUENELLES which garnish VOL-AU-VENTS and other dishes.

Ingredients : (FOR ABOUT 30 GODIVEAU)

• 1/4 lb. of fillet of veal
• 6 ozs. of beef kidney fat (which should be quite dry)
• 2 eggs
• 6 tablespoons of milk
• 1 tablespoon of butter
• 1/4 cup of flour
• salt
• pepper

Method :

1. The GODIVEAU forcemeat should be prepared several hours, or even the day before it is wanted, as it is then easier to handle.
2. Take off the skin and any fibers from the kidney fat, and break it up in small pieces.
3. Cut the veal in small pieces, put it through the meat grinder, then pound it in a mortar with the salt and pepper.
4. Remove from the mortar, and pound the kidney fat.
5. Have ready a paste made by putting the butter in a saucepan with the milk.
6. When boiling fast, remove from the fire, and add the flour, stirring well.
7. Replace on the fire, and cook till the mixture is very thick.
8. When cold also pound this in a mortar.
9. Now put all three ingredients back in mortar, pound together, add 1 whole egg, well beaten, continue pounding, then add the other egg.
10. When mixture is perfectly smooth, rub through a sieve and put it on dish, spreading it in a thin layer.
11. Cover with oiled paper and let it stand in a cool place.
12. Then shape into small balls, about the size of golf balls, and either poach in boiling water or STOCK, or else put on oiled paper in a very moderate oven for 10 minutes.