DAUBE GLACE
Provided by Julia Reed
Categories appetizer
Time 4h
Yield 10 to 12 servings or 40 to 48 hors d'oeuvres
Number Of Ingredients 23
Steps:
- Dry meat with paper towels. Sprinkle with salt and pepper. In large, heavy-bottom casserole, heat bacon grease till smoking; sear meat on all sides. Remove meat; pour out grease.
- Return meat to pan; add veal stock, wine, brandy, vegetables and spices. Cover; heat liquid to simmering over medium-low heat. Reduce heat to very low, cover and simmer for 3 hours, turning meat if it's not submerged.
- Remove meat to a bowl; let stand till cool.
- Trim fat from meat and cut meat into 1/2-inch dice. Oil two 1 1/2-quart loaf pans and spread half of meat in each pan.
- Pour stock through a cheesecloth-lined strainer over a large bowl. Skim fat from stock.
- Place 1 cup water in a small saucepan and sprinkle with gelatin. Set aside for 5 minutes to soften and heat over low heat until dissolved. Stir into stock. Add 2 tablespoons salt, the lemon juice, Worcestershire and Tabasco; stir well and pour over meat. Refrigerate till stock is set.
- To serve, remove fat from top of jellied stock and unmold each loaf onto a serving platter. Slice with a sharp knife dipped in hot water. For hors d'oeuvres, cut into small squares. Serve on baguette slices with Creole mustard or homemade mayonnaise.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 12 grams, Sodium 803 milligrams, Sugar 3 grams, TransFat 2 grams
MOCK DAUBE GLACE APPETIZER (DAUBE GLACé)
Daube is a classic French stew traditionally made with beef, red wine, vegetables, and seasonings. Daube Glace is a dish made with the stew chilled between layers of jellied consommé. Traditionally it's pretty labor intensive, but this is a tasty imitation. Served on crusty French bread with mayonnaise, it makes an upscale and delicious New Orleans po-boy sandwich.
Provided by littleturtle
Categories Spreads
Time P1DT15m
Yield 14-15 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, over medium heat, bring consommé to a boil.
- Soften gelatin in a little of the wine; then add the gelatin with the liquid to the consommé.
- Add the lemon juice, hot sauce, Worcestershire sauce, shallot, garlic, and thyme; simmer, covered for 30 minutes.
- Pour half of the mixture into a ring mold and refrigerate, covered, until set (3 hours).
- Soften liverwurst with a little of the wine and some of the remaining consommé mixture, mixing until well blended (a food processor works well for this); then spread the sausage over the jellied consommé layer.
- Refrigerate until set (2 hours); then pour the remaining consommé mixture over the liverwurst layer.
- Refrigerate until final layer is set (5 hours).
- Unmold and serve with crackers.
Nutrition Facts : Calories 97.3, Fat 5.8, SaturatedFat 2.1, Cholesterol 32, Sodium 411.2, Carbohydrate 2.5, Sugar 0.2, Protein 5.7
CREOLE DAUBE GLACé
Make and share this Creole Daube Glacé recipe from Food.com.
Provided by Dreamgoddess
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice olives and arrange in bottom of a 6-cup mold.
- Carefully sprinkle beef over olives.
- In large bowl, mix gelatin and 1/2 cup of the beef broth.
- Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved.
- Add remaining ingredients; mix well.
- Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold.
- Chill until firm; unmold to serve.
Nutrition Facts : Calories 15.8, Fat 0.2, Cholesterol 0.2, Sodium 175.3, Carbohydrate 1.5, Fiber 0.3, Sugar 0.5, Protein 2.3
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