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Creole Daube Glace

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Submitted by dumplings

YIELD

6 servings

PREP

15 min

COOK

5 min

READY

1 hrs

Ingredients

20 2E+1
EACH EACH GREEN OLIVES
stuffed *
5 5
½ 7.5
TABLESPOON ML RED HOT PEPPER SAUCE
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
minced
1 237
CUP ML ROAST BEEF
finely shredded *
3 3
EACH EACH GARLIC CLOVES
minced
2 473
CUPS ML BEEF STOCK
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
2 2
PACKAGES 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.

* 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 251 38% 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?
Trans-fat Free, Low Carb
 

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