Daube Glace
1/2 cn Water 1/2 Lemon, cut in half 1 tb Vinegar 1/2 ts Cayenne pepper 3/4 ts Worcestershire sauce 2 Stalks celery, cut in -eighths 1 Onion, cut in q...
Ingredients
- 1/2cn water
- 1/2lemon, cut in half
- 1tb vinegar
- 1/2ts cayenne pepper
- 3/4ts worcestershire sauce
- 2stalks celery, cut in
- 1/2green pepper, cut in half
- 11/2 ts salt
Directions
- 1
Jim Vorheis 21 1/2 oz Consomme 1/2 cn Water 1/2 Lemon, cut in half 1 tb Vinegar 1/2 ts Cayenne pepper 3/4 ts Worcestershire sauce 2 Stalks c
- 2
Melt the gelatin in 1/2 cup water in a saucepan
- 3
Shred pot roast and add to gelatin
- 4
Strain the stock through a colander, add the meat-gelatin mixture and pour into an 8x8 inch pan
- 5
Chill Before gelatin has completely set, mix meat through so it is evenly distributed
- 6
Chill thoroughly
- 7
Cut into squares and serve on a lettuce leaf with a dollop of mayonnaise
- 8
Note: This may also be served for luncheon or as a hot weather dinner with fresh fruit and rolls or French bread