astray recipes: Daube glace

Categories: Appetizer
Yield: 6 servings

Measure	Ingredient
	Jim Vorheis
21½ ounce	Consomme
½ can	Water
½	Lemon, cut in half
1 tablespoon	Vinegar
½ teaspoon	Cayenne pepper
¾ teaspoon	Worcestershire sauce
2	Stalks celery, cut in eighths
1	Onion, cut in quarters
½	Green pepper, cut in half
1½ teaspoon	Salt
½ teaspoon	Tabasco sauce
1	Clove garlic
2 packs	Unflavored gelatin
½ cup	Water
1 pounds	Left-over pot roast
	Mayonnaise for garnish

In a large covered pot, simmer consomme, ½ can water, lemon, vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce and garlic for 1½ hours. Melt the gelatin in ½ 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

daube glace