INGREDIENTS

INSTRUCTIONS

Shred or dice the braised beef.  Place in pot with consomme, green
onions, garlic, and parsley.  Bring to boil and simmer until onions
are no longer crunchy.  Add peppers and taste for seasoning- should  be
highly flavored because it will be cold. It may not need salt  because
of the consomme. Soften gelatin in cool water, and add to  pot.  Cook
and stir until gelatin is dissolved. Spoon a small amount  into a
custard cup, and place in fridge or freezer while daube is  cooling so
you can have a taste. Allow rest of recipe to stand until  lukewarm.
When sample has gelled, place it on a cracker and taste to  see about
seasonings, and also to decide if you want pickles or  olives in it.
If that appeals to you, add 1/2 cup chopped olives or  dill pickles
squeezed dry after chopping. Pour everything into a  rectangular mold
to be sliced and served on lettuce, or into tiny  individual molds to
serve on crackers. I like a flexible container,  because it's so easy
to unmold.  Chill until really firm-- over night is safest.  Remove any
fat which  may be on top. Unmold onto a platter lined with nice greens
to serve  as an appetizer or light meal. A bit of mayo mixed with
horseradish  makes an appropriate sauce, placed on the side. To serve
on crackers,  a little dab of horseradish on the cracker first is good.
Recipe By     : DDMmom  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 907
Calories From Fat: 54
Total Fat: 6.3g
Cholesterol: 0mg
Sodium: 43806.7mg
Potassium: 8103.8mg
Carbohydrates: 63.5g
Fiber: 4.4g
Sugar: <1g
Protein: 158.9g