| 1 | 2 or 3 ea cloves garlic (finely chopped) 1 to 2 cn beef bouillon (10 oz. each) after 1-?hours of cooking, meat should be very tender. |
| 2 | Remove meat from pot and let cool. |
| 3 | Reserve broth and vegetables. |
| 4 | Discard all fat and bones from meat. |
| 5 | Shred meat into thin long slivers. |
| 6 | Remove lemon slices and carrot from broth. |
| 7 | Slice carrot into 1/8 inch circles. |
| 8 | Strain remaining broth thoroughly into bowl. |
| 9 | There should be about 4 cups liquid. |
| 10 | If there are not, add more beef bouillon. |
| 11 | Add sherry. |
| 12 | In a bowl, soften gelatin in 2 tablespoons water. |
| 13 | Add gelatin to warm broth mixture. |
| 14 | Stir until completely dissolved. |
| 15 | Using 2 loaf pans, place ?of shredded meat into each pan. |
| 16 | Then spread slices of lemon, carrot, and black olives over met. |
| 17 | Distribute remaining meat and liquid equally in each pan. |
| 18 | Daube glace should be about ?inch thick |
