Daube Glace

Course : Appetizers
Serves: 6
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21 1/2 ounces consomme
1/2 can water
1/2 medium lemon -- cut in half
1 tablespoon vinegar
1/2 teaspoon cayenne pepper
3/4 teaspoon worcestershire sauce
2 stalks celery -- cut in eighths
1 medium Onion -- cut in quarters
1/2 medium green pepper -- cut in half
1 1/2 teaspoons salt
1/2 teaspoon tabasco sauce
1 clove garlic
2 packages unflavored gelatin
1/2 cup water
1 pound left-over pot roast
1 cup mayonnaise for garnish

Preparation / Directions:

In a large covered pot, simmer consomme, 1/2 can water, lemon, vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce and garlic for 1 1/2 hours. Melt the gelatin in 1/2 cup water in a saucepan. Shred pot roast and add to gelatin. Strain the stock through a colander, add the meat-gelatin 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.

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