Creole Daube Glace
Yield
6 servingsPrep
15 minCook
5 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
green olives
stuffed |
*
|
| 5 | each |
scallions, spring or green onions
minced |
|
| ½ | tablespoon |
red hot pepper sauce
|
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | cup |
roast beef
finely shredded |
*
|
| 3 | each |
garlic cloves
minced |
|
| 2 | cups |
beef stock
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 2 | packages |
gelatin, unflavored
unflavored |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
green olives
stuffed |
*
|
| 5 | each |
scallions, spring or green onions
minced |
|
| 7.5 | ml |
red hot pepper sauce
|
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 237 | ml |
roast beef
finely shredded |
*
|
| 3 | each |
garlic cloves
minced |
|
| 473 | ml |
beef stock
|
|
| 15 | ml |
worcestershire sauce
|
|
| 2 | packages |
gelatin, unflavored
unflavored |
|
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.
