Free Recipe Daube Glace
Recipe Type: Free Appetizer Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Daube Glace Recipe
Jim Vorheis 1
Onion, cut in quarters
21 1/2 oz Consomme
1/2 Green pepper, cut in half
1/2 cn Water
1 1/2 ts Salt
1/2 Lemon, cut in half
1/2 ts Tabasco sauce
1 tb Vinegar
1 Clove garlic
1/2 ts Cayenne pepper
2 pk Unflavored gelatin
3/4 ts Worcestershire sauce
1/2 c Water
2 Stalks celery, cut in
1 lb Left-over pot roast
-eighths
Mayonnaise for garnish
Daube Glace Preparation
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 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. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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