Daube Glace

Directions

In a large covered pot, simmer consomme, ½ can water, lemon, vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce and garlic for 1½ hours.

Melt the gelatin in ½ cup water in a saucepan.

Shred pot roast and add to gelatin. Strain the stock through a colander, add the meat-gelatin mixture and pour into an 8×8 inch pan.

Chill Before gelatin has completely set, mix meat through so it is evenly distributed.

Chill thoroughly. Cut into squares and serve on a lettuce leaf with a dollop of mayonnaise.

Note: This may also be served for luncheon or as a hot weather dinner with fresh fruit and rolls or French bread.