Daube Glace

Directions

1. 1
   Dry meat with paper towels.
2. 2
   Sprinkle with salt and pepper.
3. 3
   In large, heavy-bottom casserole, heat bacon grease till smoking; sear meat on all sides.
4. 4
   Remove meat; pour out grease.
5. 5
   Return meat to pan; add veal stock, wine, brandy, vegetables and spices.
6. 6
   Cover; heat liquid to simmering over medium-low heat.
7. 7
   Reduce heat to very low, cover and simmer for 3 hours, turning meat if it's not submerged.
8. 8
   Remove meat to a bowl; let stand till cool.
9. 9
   Trim fat from meat and cut meat into 1/2-inch dice.
10. 10
    Oil two 1 1/2-quart loaf pans and spread half of meat in each pan.
11. 11
    Pour stock through a cheesecloth-lined strainer over a large bowl.
12. 12
    Skim fat from stock.
13. 13
    Place 1 cup water in a small saucepan and sprinkle with gelatin.
14. 14
    Set aside for 5 minutes to soften and heat over low heat until dissolved.
15. 15
    Stir into stock.
16. 16
    Add 2 tablespoons salt, the lemon juice, Worcestershire and Tabasco; stir well and pour over meat.
17. 17
    Refrigerate till stock is set.
18. 18
    To serve, remove fat from top of jellied stock and unmold each loaf onto a serving platter.
19. 19
    Slice with a sharp knife dipped in hot water.
20. 20
    For hors d'oeuvres, cut into small squares.
21. 21
    Serve on baguette slices with Creole mustard or homemade mayonnaise.