Creole Daube Glacé - cooking recipe

Ingredients

20 small pimento-stuffed green olives
5 green onions, minced
1/2 tablespoon Tabasco sauce
2 tablespoons parsley, Minced
1 cup roast beef, finely shredded
3 garlic cloves, minced
2 cups beef broth (13 1/2 oz)
1 tablespoon Worcestershire sauce
2 (1/4 ounce) packets unflavored gelatin

Preparation

Slice olives and arrange in bottom of a 6-cup mold.
Carefully sprinkle beef over olives.
In large bowl, mix gelatin and 1/2 cup of the beef broth.
Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved.
Add remaining ingredients; mix well.
Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold.
Chill until firm; unmold to serve.