Creole daube glace'
Yield: 8 servings
Ingredients:
- 20 ea Small green stuffed olives 5 ea Green onions minced
- 1/2 tb Tabasco 2 tb Minced parsley
- 1 c Finely shredded roast-beef 3 ea Cloves garlic minced
- 2 c Beef broth (13 1/2 oz ) 1 tb Worchestershire sauce
- 2 pk Unflavored gelatin
Instructions:
1. Slice olives and arrange in bottom of a 6-cup mold. 2. Carefully sprinkle Beef over olives. 3. In large bowl mix gelatim adn 1/2 cup of the Beef broth. 4. Heat remaining broth to bOiling; add to gelatin mixture andn stir until gelatin is completely dissolved. 5. Add remaining ingredients; mix well. 6. Chill just untill mixuture is conssitency of unbeaten Egg whites then pour over olives and meat in mold. 7. Chill until firm; ummold to serve.
