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Creole Daube Glace

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

5 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
20 each green olives
stuffed
* Camera
5 each scallions, spring or green onions
minced
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½ tablespoon red hot pepper sauce
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2 tablespoons parsley leaves
minced
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1 cup roast beef
finely shredded
* Camera
3 each garlic cloves
minced
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2 cups beef stock
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1 tablespoon worcestershire sauce
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2 packages gelatin, unflavored
unflavored
Camera

Ingredients

Amount Measure Ingredient Features
2E+1 each green olives
stuffed
* Camera
5 each scallions, spring or green onions
minced
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7.5 ml red hot pepper sauce
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3E+1 ml parsley leaves
minced
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237 ml roast beef
finely shredded
* Camera
3 each garlic cloves
minced
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473 ml beef stock
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15 ml worcestershire sauce
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2 packages gelatin, unflavored
unflavored
Camera

Directions

Slice olives and arrange in bottom of a 6 cup mold.

Carefully sprinkle beef over olives.

In large bowl, mix gelatin and ½ cup of the beef broth.

Heat remaining broth to boiling, add to gelatin mixture and stir until gelatin is completely dissolved.

Add remaining ingredients, mix well.

Chill just untill mixuture is conssitency of unbeaten egg whites, then pour over olives and meat in mold.

Chill until firm, ummold to serve.



* not incl. in nutrient facts Arrow up button

Comments


Ronald Treadaway

My grandmother is Irish and she made Irish Daube Glace using corn beef and steamed cabbage on the side.

 

 

Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 25138% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 260mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 70g
Vitamin A 4% Vitamin C 9%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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