|3 eaches||MEDIUM ONIONS (WHOLE AND PEE|
|2 eaches||BAY LEAVES|
|1 teaspoon||GROUND CLOVE|
|2 eaches||FRESH LEMONS (SLICED 1/8|
|1 x||INCH THICK, SEEDS REMOVED)|
|½ teaspoon||BLACK PEPPER|
|1 tablespoon||DRY SHERRY|
2 or 3 ea CLOVES GARLIC (FINELY CHOPPED) 1 TO 2 cn BEEF BOUILLON (10 OZ. EACH)
After 1-½ hours of cooking, meat should be very tender. Remove meat from pot and let cool. Reserve broth and vegetables.
Discard all fat and bones from meat. Shred meat into thin long slivers. Remove lemon slices and carrot from broth. Slice carrot into ⅛ inch circles. Strain remaining broth thoroughly into bowl. There should be about 4 cups liquid. If there are not, add more beef bouillon. Add sherry. In a bowl, soften gelatin in 2 tablespoons water. Add gelatin to warm broth mixture. Stir until completely dissolved. Using 2 loaf pans, place ¼ of shredded meat into each pan. Then spread slices of lemon, carrot, and black olives over met. Distribute remaining meat and liquid equally in each pan. Daube Glace should be about ¾ inch thick.
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