Godiveau refers to Forcemeat made by pounding veal cut from the fillet in a mortar with an equal quantity of beef suet until it is finely ground, then eggyolks are added and mixed well, then add the beaten egg whites and salt and pepper to taste and finely choppped herbs. When all is well mixed in a paste small balls are shaped. These balls may be used in Ragouts and for various dishes and as garnishing.
Godiveau, moreover is a term applied to veal forcemeat; veal forcemenat used in the preparation of some garnishes.
List of books: Godiveau
Godiveau
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