Glazed Cold Platter
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Condensed consomme||10 1⁄2 Ounce (1 Can)|
|Madeira||1⁄4 Cup (4 tbs)|
|Grated onion||2 Teaspoon|
|Cooked tongue slices||5|
|Cooked beef slices||10|
|Canned whole baby carrots||1 Pound, drained (1 Can)|
|Hard cooked egg||1 , sliced|
|Stuffed olives||2 , sliced|
In saucepan, sprinkle gelatine on cold water to soften.
Place over low heat, stirring until gelatine is dissolved.
Remove from heat; stir in soup, wine, and onion.
Chill until slightly thickened.
Meanwhile, on a large serving platter (13x9 inches), arrange overlapping slices of tongue and beef.
Garnish with carrots and egg topped with olives.
Spoon a thin layer of gelatine mixture over the entire platter.
Chill until set.