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Godiveau of Meat

A mixture of soaked French roll, sausage meat, pepper, and salt used as a stuffing for meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Godiveau of Meat

Ingredients

Directions

Prepare

  1. Soak the inside of the French roll in milk.

  2. Remove the roll from the milk and press it to remove excess liquid.

Mix and use

  1. Mix the pressed roll with sausage meat, pepper, and salt.

  2. Use this mixture to stuff various meats, game, or poultry, adding optional ingredients as desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Mushroom + chestnuttop 9% of all pairs
    Smell alikemoderate
    Cooked together474 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Meat + chickentop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

French roll
Soaked bread absorbs milk and gives the stuffing a soft, binding body.
Milk
Moistens the bread so it softens and blends evenly into the meat.
Sausage meat
Forms the base of the stuffing, providing most of its flavor and richness.

The step that matters

Pressing the soaked roll. Bread that stays too wet adds excess liquid, which can make the stuffing loose and weaken its texture. Pressing out the extra milk keeps the mixture firm enough to hold together.

Swap the chestnut

The recipe marks chestnut as optional. How well each one fits the dish's main ingredients (milk, meat, pepper, oyster, chicken, liver, mushroom):

  1. Beansfits better
  2. Peasfits about as well
  3. Sesamefits about as well
  4. Chestnutthe original

Fit is the average pairing score against milk, meat, pepper, oyster, chicken, liver, mushroom. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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