Christmas with Mignon Faget

Dec 22, 2010

Daube Glacee (Yields 4 dozen slices)

3/4 cup shredded beef (roast or boiled beef)
20 pimento stuffed green olives, sliced
1 box veal stock
2 packages gelatin
1 bunch green onions, minced
4 Tablespoons flat leaf Italian parsley, chopped
2 Tablespoons Lea & Perrin Worcestershire sauce

In a rectangular, glassware baking dish, arrange the green olives in a pattern. Sprinkle the meat over the olives. Heat the veal stock in a saucepan and stir in the gelatin until it's fully dissolved. Remove from the heat and stir in the green onions, the parsley and the Worcestershire sauce. Pour over the meat and olives very carefully in order to leave your olive pattern undisturbed. Chill for at least 2 hours or overnight until fully set. Unmold and cut into serving slices. Serve with crackers or toast points.