Daube glace

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

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