Recipe - Daube Glace

Jim Vorheis
21 One half ounce Consomme
One half cn Water
One half Lemon, cut in half
1 tablespoon Vinegar
One half teaspoon Cayenne pepper
Three fourths teaspoon Worcestershire sauce
2 Stalks celery, cut in
eighths
1 Onion, cut in quarters
One half Green pepper, cut in half
1 One half teaspoon Salt
One half teaspoon Tabasco sauce
1 Clove garlic
2 pack Unflavored gelatin
One half cup Water
1 pound Leftover pot roast
Mayonnaise for garnish

In a large covered pot, simmer consomme, One half can water, lemon, vinegar,
cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce
and garlic for 1 One half hours. Melt the gelatin in One half cup water in a
saucepan. Shred pot roast and add to gelatin. Strain the stock through a
colander, add the meatgelatin 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini