Creole Daube Glace'

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Title: Creole Daube Glace'
Categories: Cajun, Beef
Yield: 8 servings

20 ea Small green stuffed olives 5 ea Green onions, minced
1/2 tb Tabasco 2 tb Minced parsley
1 c Finely shredded roast-beef 3 ea Cloves garlic, minced
2 c Beef broth (13 1/2 oz ) 1 tb Worchestershire sauce
2 pk Unflavored gelatin

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.

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