Godiveali - france

6 servings

Ingredients

Quantity Ingredient
1 pounds Pheasant-ground/boned
½ teaspoon Nutmeg
1 teaspoon Salt
Ice or well chilled cream
¾ pounds Suet
1 cup Veloute-chilled
¼ teaspoon White pepper

Directions

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Season the ground pheasant with nutmeg, salt and pepper, pound to a paste in a mortar. Pound the suet to a paste and blend together with the pheasant. Add well chilled veloute, continue pounding and add the eggs one by one without stopping. Run through a sieve. Spread on a platter, cover with wax paper and chill over night. Place mixture in a bowl and pound again adding the shaved ice or cream. With wet hands shape into little balls about the size of a large olive. Poach in salted, simmering water for ten minutes and drain. Makes about fifty balls.

VELOUTE

Melt four teaspoons of butter in a sauce pan. Add one tablespoon minced onion and cook without browning two minutes, add two tablespoons of flour and cook until barely golden. Stir in five cups of hot chicken broth and continue stirring until thick. Lower heat and simmer very slowly for one, to one and a half hours. Use as a base for sauce.

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