Godiveau | poached veal dumplings | Lyon | France

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Godiveau
Food glossary

Reviewed By

Sue Dyson and Roger McShane
Country: France

Godiveau are small, finely-textured dumplings made from pounded veal meat bound with suet and egg yolks lightened with egg whites and cream. The mixture is pushed through a fine sieve to ensure the fine consistency. The most common method of cooking these quenelle-like dumplings is by poaching.
 
     
     
     


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