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
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