|
| Home
-> [Appetizers] -> [Daube glace Recipe] |
| |
| |
Daube glace
|
| Artist: |
_ |
| Categories: |
Appetizers |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| | Jim Vorheis | | 21 1/3
| oz | Consomme | | 1/2
| can | Water | | 1/2
| | Lemon, cut in half | | 1
| tbsp | Vinegar | | 1/2
| tsp | Cayenne pepper | | 3/4
| tsp | Worcestershire sauce | | 2
| | Stalks celery, cut in | | | -eighths | | 1
| | Onion, cut in quarters | | 1/2
| | Green pepper, cut in half | | 1 1/2
| tsp | Salt | | 1/2
| tsp | Tabasco sauce | | 1
| | Clove garlic | | 2
| pack | Unflavored gelatin | | 1/2
| cup | Water | | 1
| lbs | Left-over pot roast | | | Mayonnaise for garnish |
|
Procedures:
| 1 | In a large covered pot, simmer consomme, ?can water, lemon, vinegar, cayenne, worcestershire, celery, onion, green pepper, salt, tabasco sauce and garlic for 1 ?hours. | | 2 | Melt the gelatin in ?cup water in a saucepan. | | 3 | Shred pot roast and add to gelatin. | | 4 | Strain the stock through a colander, add the meat-gelatin mixture and pour into an 8x8 inch pan. | | 5 | Chill before gelatin has completely set, mix meat through so it is evenly distributed. | | 6 | Chill thoroughly. | | 7 | Cut into squares and serve on a lettuce leaf with a dollop of mayonnaise. | | 8 | Note: this may also be served for luncheon or as a hot weather dinner with fresh fruit and rolls or french bread. | | 9 | Colorado cache cookbook (1978) from the collection of jim vorhei |
|
|
|
| |
| |
| |
|
|
|
|
|
|