Creole Daube Glace'

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

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. --