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Name: Lotties Daube Glace
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 Bay Leaves; 1 tb Dry sherry; 3 MEDIUM ONIONS (WHOLE AND PEE; 1/2 ts Salt; INCH THICK, SEEDS REMOVED); 1/4 ts Thyme; 1 ts GROUND CLOVE; 2 FRESH LEMONS (SLICED 1/8; 1/2 ts Black pepper

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INGREDIENTS

2 Bay Leaves
1 tb Dry sherry
3 MEDIUM ONIONS (WHOLE AND PEE
1/2 ts Salt
INCH THICK, SEEDS REMOVED)
1/4 ts Thyme
1 ts GROUND CLOVE
2 FRESH LEMONS (SLICED 1/8
1/2 ts Black pepper

Servings

INSTRUCTIONS

2 or 3 ea CLOVES GARLIC (FINELY CHOPPED) 1 TO 2 cn BEEF BOUILLON (10 OZ. EACH) After 1-1/2 hours of cooking, meat should be very tender. Remove meat from pot and let cool. Reserve broth and vegetables. Discard all fat and bones from meat. Shred meat into thin long slivers. Remove lemon slices and carrot from broth. Slice carrot into 1/8 inch circles. Strain remaining broth thoroughly into bowl. There should be about 4 cups liquid. If there are not, add more beef bouillon. Add sherry. In a bowl, soften gelatin in 2 tablespoons water. Add gelatin to warm broth mixture. Stir until completely dissolved. Using 2 loaf pans, place 1/4 of shredded meat into each pan. Then spread slices of lemon, carrot, and black olives over met. Distribute remaining meat and liquid equally in each pan. Daube Glace should be about 3/4 inch thick.

NOTES

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Lotties Daube Glace

2 Bay Leaves
1 tb Dry sherry
3 MEDIUM ONIONS (WHOLE AND PEE
1/2 ts Salt
 INCH THICK, SEEDS REMOVED)
1/4 ts Thyme
1 ts GROUND CLOVE
2 FRESH LEMONS (SLICED 1/8
1/2 ts Black pepper

2 or 3 ea CLOVES GARLIC (FINELY CHOPPED) 1 TO 2 cn BEEF BOUILLON (10 OZ.  EACH)       After 1-1/2 hours of cooking, meat should be very tender. Remove       meat from pot and let cool. Reserve broth and vegetables.       Discard all fat and bones from meat. Shred meat into thin long       slivers. Remove lemon slices and carrot from broth. Slice carrot       into 1/8 inch circles. Strain remaining broth thoroughly into       bowl. There should be about 4 cups liquid. If there are not, add       more beef bouillon. Add sherry.       In a bowl, soften gelatin in 2 tablespoons water. Add gelatin to       warm broth mixture. Stir until completely dissolved. Using 2 loaf       pans, place 1/4 of shredded meat into each pan. Then spread       slices of lemon, carrot, and black olives over met. Distribute       remaining meat and liquid equally in each pan. Daube Glace should       be about 3/4 inch thick.

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Nutrition

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Serving Size: 1 Serving (4g)
Recipe Makes: 8 Servings

Calories: 8
Calories from Fat: 1 (12%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.2mg		0 %
Potassium 15.8mg		0 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 0.9g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8

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