Creole daube glace

Yield: 10 servings

Measure Ingredient
20 \N Pimiento-stuffed grn olives
1 cup Roast beef,finely shredded
2 cans Beef broth(13-3/4 oz)
2 packs Unflavored gelatin
5 \N Green onions,minced
2 tablespoons Parsley,minced
3 \N 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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