Creole Daube Glace

Course : Cajun
Serves: 10
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Ingredients:

20 large pimiento-stuffed green olives
1 cup roast beef -- finely shredded
2 cans beef broth -- (13-3/4 oz)
2 packages unflavored gelatin
5 medium green onions -- minced
2 tablespoons parsley -- minced
3 cloves garlic -- minced
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
 

Preparation / Directions:

1. Slices olives and arrange in bottom of a 6-cup mold. 2. Carefully sprinkle beef over olives. 3. In large bowl, mix gelatin and 1/2 cup of the beef broth. 4. Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved. 5. Add remaining ingredients; mix well. 6. Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold. 7. Chill until firm; unmold to serve.


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