Daube Glace Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Jim Vorheis,
21 1/2 ounce: 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 package: Unflavored gelatin,
1/2 cup: Water,
1 lbs: Left-over pot roast,
Mayonnaise for garnish,
Directions:
In a large covered pot, simmer consomme, 1/2 can water, lemon,
vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt,
Tabasco sauce and garlic for 1 1/2 hours. Melt the gelatin in 1/2 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 8x8 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.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Source from luhu.jp
vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt,
Tabasco sauce and garlic for 1 1/2 hours. Melt the gelatin in 1/2 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 8x8 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.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Source from luhu.jp
Tags
Appetizers