Creole Daube Glace Recipe - Cooking Index
Creole Daube Glace Recipe - Cooking Index
| 20 | Pimiento-stuffed green olives | |
| 1 cup | 62g / 2.2oz | Roast beef - finely shredded |
| 2 | Beef broth - (13-3/4 oz) | |
| 2 | Unflavored gelatin | |
| 5 | Green onions - minced | |
| 2 tablespoons | 30ml | Parsley - minced |
| 3 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Worcestershire sauce |
| 1/2 teaspoon | 2.5ml | Tabasco sauce |
1. Slices olives and arrange in bottom of a 6-cup mold.
2. Carefully sprinkle beef over olives.
3. In large bowl, mix gelatin and 1/2 cup of the beef broth.
4. Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved.
5. Add remaining ingredients; mix well.
6. Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold.
7. Chill until firm; unmold to serve.
Source:
Justin Wilson's "Gourmet and Gourmand Cookbook"
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