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Creole Daube Glace`
20 Small green stuffed olives 5 Green onions, minced 1/2 tb Tabasco 2 tb Minced parsley 1 c Finely shredded roast-beef 3 Cloves garlic, minced 2 c Beef broth (13 1/2 oz ) 1 tb Worchestershire sauce 2 pk Unflavored gelatin 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. |
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