Title: Creole Daube Glace'
Categories: Cajun Beef
Yield: 8 Servings
| 20 | | Small green stuffed olives |
| 1/2 | tb | Tabasco |
| 1 | c | Finely shredded roast-beef |
| 2 | c | Beef broth (13 1/2 oz ) |
| 2 | pk | Unflavored gelatin |
| 5 | | Green onions, minced |
| 2 | tb | Minced parsley |
| 3 | | Cloves garlic, minced |
| 1 | tb | Worchestershire sauce |
1. Slice olives and arrange in bottom of a 6-cup mold. 2. Carefully
sprinkle Beef over olives. 3. In large bowl, mix gelatim adn 1/2 cup of the
Beef broth. 4. Heat remaining broth to bOiling; add to gelatin mixture andn
stir until gelatin is completely dissolved. 5. Add remaining
ingredients; mix well. 6. Chill just untill mixuture is conssitency of
unbeaten Egg whites, then pour over olives and meat in mold. 7. Chill
until firm; ummold to serve.