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Glazed Cold Platter

Gourmet.station's picture
Ingredients
  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
Directions

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.
5 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Beef
Interest: 
Everyday

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