Daube Glacé

Name: Daube Glacé
Ingredients: 1 (3- to 4-pound) veal rump roast; 1 tablespoon shortening, melted; 3 medium onions, chopped; 3 carrots, coarsely chopped; 1 stalk celery, chopped; 1 medium-size green pepper, seeded and chopped; 1/4 cup chopped fresh parsley; 1 clove garlic, minced; 2 bay leaves; 6 whole cloves; 1/2 teaspoon salt; 1/2 teaspoon ground allspice; 1/4 teaspoon dried whole thyme; 1/4 teaspoon pepper; 1/8 teaspoon red pepper; 2 lemons, sliced; Cheesecloth; 2 egg whites, unbeaten; 4 envelopes unflavored gelatin; 1 cup cold water; Fresh parsley sprigs (optional)

21 ingredients

3 steps

Ingredients

1 (3- to 4-pound) veal rump roast
1 tablespoon shortening, melted
3 medium onions, chopped
3 carrots, coarsely chopped
1 stalk celery, chopped
1 medium-size green pepper, seeded and chopped
1/4 cup chopped fresh parsley
1 clove garlic, minced
2 bay leaves
6 whole cloves
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon dried whole thyme
1/4 teaspoon pepper
1/8 teaspoon red pepper
2 lemons, sliced
Cheesecloth
2 egg whites, unbeaten
4 envelopes unflavored gelatin
1 cup cold water
Fresh parsley sprigs (optional)

Directions

1

Brown roast on all sides in shortening in a Dutch oven. Cover roast with water. Combine next 13 ingredients (vegetables and spices); pour over roast. Cover and simmer 2 hours or until meat is tender. Remove roast; cool 10 minutes. Slice and arrange attractively on a deep serving platter; garnish with lemon slices. Set aside.
2

Line large strainer with cheesecloth; strain pan liquid, reserving 2 cups liquid. Discard vegetables and spices. Pour reserved liquid into a medium saucepan; add egg whites. Simmer (do not boil) 10 minutes. Line strainer with cheesecloth; strain liquid, and discard egg whites.
3

Soften gelatin in cold water 5 minutes; add reserved hot liquid, stirring until gelatin is dissolved. Pour gelatin mixture over sliced roast and lemon slices; chill until firm. Garnish with fresh parsley, if desired.