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Braunschweiger Glace

Global.Potpourri's picture
Ingredients
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄2 Cup (8 tbs)
  Canned condensed consomme 10 1⁄2 Ounce (1 Can)
  Braunschweiger 1⁄2 Pound (1 Cup)
  Mayonnaise/Salad dressing 3 Tablespoon
  Vinegar 1 Tablespoon
  Minced onion 1 Tablespoon
Directions

Soften gelatin in cold water and consomme.
Heat to boiling, stirring to dissolve gelatin.
Pour into 2 1/2 cup mold; chill till firm.
Blend braunschweiger, mayonnaise, vinegar, and onion.
Spoon out center of firm consomme, leaving 1/2-inch shell.
Fill with meat mixture.
Heat the spooned-out consomme till melted; pour over meat.
Chill till firm.
Unmold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Sausage
Servings: 
6

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