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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Good glacé. Ingredients:
20 small pimento-stuffed green olives |
5 green onions, minced |
1/2 tablespoon tabasco sauce |
2 tablespoons parsley, minced |
1 cup roast beef, finely shredded |
3 garlic cloves, minced |
2 cups beef broth (13 1/2 oz) |
1 tablespoon worcestershire sauce |
2 (1/4 ounce) packets unflavored gelatin |
Directions:
1. Slice 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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