Recipe - Quick Faux Daube Glacee (Dobe Glah Say)

3 pound Beef braised until tender
Leftover good
6 10oz cans
One half cup Cool water
3 tablespoon Unflavored gelatin 3
Packages
2 bn Green onions cut or sliced up fine
3 Cloves garlic pressed
Three fourths cup Parsley minced
1 teaspoon Black pepper freshly
Ground
1 teaspoon Ground red (cayenne) pepper
Salt to taste
Dill pickles or stuffed
Green olives
Chopped/optional
Beef consomme

Shred or dice the braised beef. Place in pot with consomme, green onions,
garlic, and parsley. Bring to boil and simmer until onions are no longer
crunchy. Add peppers and taste for seasoning should be highly flavored
because it will be cold. It may not need salt because of the consomme.
Soften gelatin in cool water, and add to pot. Cook and stir until gelatin
is dissolved. Spoon a small amount into a custard cup, and place in fridge
or freezer while daube is cooling so you can have a taste. Allow rest of
recipe to stand until lukewarm. When sample has gelled, place it on a
cracker and taste to see about seasonings, and also to decide if you want
pickles or olives in it. If that appeals to you, add One half cup chopped
olives or dill pickles squeezed dry after chopping. Pour everything into a
rectangular mold to be cut or sliced up and served on lettuce, or into tiny
individual molds to serve on crackers. I like a flexible container,
because it's so easy to unmold.

Chill until really firm over night is safest. Remove any fat which may
be on top. Unmold onto a platter lined with nice greens to serve as an
appetizer or light meal. A bit of mayo mixed with horseradish makes an
appropriate sauce, placed on the side. To serve on crackers, a little dab
of horseradish on the cracker first is good.

Recipe By : DDMmom

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip