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Glazed Cold Meats

Ingredients
  Unflavored gelatine 1⁄4 Ounce (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Condensed consomme 1 Can (10 oz)
  Worcestershire sauce 1 Teaspoon
  Lemon juice 2 Teaspoon
  Pitted cherries 1 Can (10 oz), drained, rinsed in cold water
  Cooked ham/Beef/pork/lamb 1⁄2 Pound
Directions

MAKING
1) In a heatproof bowl, mix gelatine with cold water.
2) Cook the gelatine over low flame till the gelatine has dissolved.
3) Add in the condensed consomme, worcestershire sauce, lemon juice and pitted cherries.
4) Refrigerate the mixture till it starts to thicken.

SERVING
5) On the side, on a serving platter, neatly arrange the cold meats.
6) Pour a layer of cherry consomme over the cold meat. Place the cherries along the sides and centre of the platter.
7) Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Meat
Interest: 
Party, Healthy
Cook Time: 
15 Minutes

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4.3125
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 808 Calories from Fat 360

% Daily Value*

Total Fat 40 g61.5%

Saturated Fat 14.7 g73.4%

Trans Fat 0 g

Cholesterol 213.2 mg71.1%

Sodium 2220 mg92.5%

Total Carbohydrates 35 g11.7%

Dietary Fiber 1.3 g5.1%

Sugars 32.9 g

Protein 75 g150%

Vitamin A 0.6% Vitamin C 9.9%

Calcium 4.3% Iron 14.7%

*Based on a 2000 Calorie diet

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Glazed Cold Meats Recipe