In the last recipe post on Well Spiced Life, Saving the Daube, I reported on an item which is in the Ark of Taste, Daube Glace’. I also committed to finishing this slow food voyage by using my leftover stew to make the glace’. My friends are very excited to try my version of meat jelly spread. Well, maybe they are feigning the enthusiasm, knowing how much time I have invested in this culinary excursion through time. Nonetheless, I have not been discouraged!
Daube Glace’
- 1 – 10.5 oz. can of Beef Consomme’, with gelatin added + 5.5 oz. of water (2 c. of fluid total)
- 2 envelopes of Knox gelatin powder – from a 4pk. 1 oz. box
- 4 very thin slices of fresh lemon
- 2 fresh sprigs each – thyme and Italian parsley
- 1 c. of meat and veggies from the stew – gently rinsed of stew gravy
Add the water to the consomme’ and heat to a soft simmer. Add the gelatin, stir to dissolve and set aside to begin cooling. To set the final mixture and depending on how you would like to present the glace’, you can use a ramekin, a small jello mold or a larger baking dish. I chose 8 oz., round ramekins. Spray your molds well with non-stick pan coat.
Ladle an 1/8 of an inch of consomme’ on the bottom of your mold. Sprinkle a few herb leaves in and gently lay the thin slice of lemon in next. Sprinkle a few more herb leaves in and ladle another 1/8 of an inch of the consomme’ on top. Place in the refrigerator to set the topping. This should take about an hour.
Remove the mold from the fridge and place the meat and veggies from the stew about half way up the mold. Re-warm the consomme’ as need to ladle and top off the meat and veggies until the mold is full. Chill for at least three hours or overnight.
Use a knife to run around the edge of your mold and release the finished Daube Glace’ onto your serving dish. Serve with crackers, toast points or slices of baguette. Enjoy this unique appetizer, as well as a little slice of history from down South!
