creole daube glace
| Measure | Ingredient |
|---|---|
| 20 | Pimiento-stuffed grn olives |
| 1 cup | Roast beef,finely shredded |
| 2 cans | Beef broth(13-3/4 oz) |
| 2 packs | Unflavored gelatin |
| 5 | Green onions,minced |
| 2 tablespoons | Parsley,minced |
| 3 | Garlic cloves,minced |
| 1 tablespoon | Worcestershire sauce |
| ½ teaspoon | 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 ½ cup of the beef broth. 4. Heat remaining broth to boiling; add to gelatin mixture and stir until gelztin 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.
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