Mock Daube Glace Appetizer (Daube Glacé) |
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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 15 |
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Daube is a classic French stew traditionally made with beef, red wine, vegetables, and seasonings. Daube Glace is a dish made with the stew chilled between layers of jellied consommé. Traditionally it's pretty labor intensive, but this is a tasty imitation. Served on crusty French bread with mayonnaise, it makes an upscale and delicious New Orleans po-boy sandwich. Ingredients:
2 (10 3/4 ounce) cans beef consomme |
1 cup burgundy wine or 1 cup water |
2 (1/4 ounce) packages unflavored gelatin |
4 -5 tablespoons lemon juice (juice of 2 lemons) |
1 teaspoon worcestershire sauce (or to taste) |
1/2 teaspoon hot sauce (or to taste) |
1 shallot, sliced thin |
1 garlic clove, finely chopped |
1 pinch dried thyme |
10 ounces liverwurst (liver sausage) |
cracker, to serve |
Directions:
1. In a large pot, over medium heat, bring consommé to a boil.
2. Soften gelatin in a little of the wine; then add the gelatin with the liquid to the consommé.
3. Add the lemon juice, hot sauce, Worcestershire sauce, shallot, garlic, and thyme; simmer, covered for 30 minutes.
4. Pour half of the mixture into a ring mold and refrigerate, covered, until set (3 hours).
5. Soften liverwurst with a little of the wine and some of the remaining consommé mixture, mixing until well blended (a food processor works well for this); then spread the sausage over the jellied consommé layer.
6. Refrigerate until set (2 hours); then pour the remaining consommé mixture over the liverwurst layer.
7. Refrigerate until final layer is set (5 hours).
8. Unmold and serve with crackers.
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