GODIVEAU
Take a large piece of fillet of veal, free from fat or skin. Mince it small, and then pound it in a mortar till it is a smooth paste. Afterwards rub it through a cullender or sieve.
Soak some slices of bread in warm milk, and rub the bread also through a sieve. There must be an equal quantity of bread and veal. Take the same proportion of butter, and beat it in a mortar with pepper, salt, nutmeg, and chopped parsley to your taste. Then put all together. Beat two or three eggs till very light, and add them gradually to the mixture. Make it into round balls or into long rolls, and fry thorn in butter. Or you may put it into a pie (without a lid) and bake it.
Godiveau is a very fine stuffing for poultry or wild fowl.
Soak some slices of bread in warm milk, and rub the bread also through a sieve. There must be an equal quantity of bread and veal. Take the same proportion of butter, and beat it in a mortar with pepper, salt, nutmeg, and chopped parsley to your taste. Then put all together. Beat two or three eggs till very light, and add them gradually to the mixture. Make it into round balls or into long rolls, and fry thorn in butter. Or you may put it into a pie (without a lid) and bake it.
Godiveau is a very fine stuffing for poultry or wild fowl.