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Daube Glacé

Yield 10 to 12 servings


  • 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)

How to Make It

  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.

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