Glazed Cold Platter Recipe
Ingredients
| 1 envelope unflavored gelatine | ||
| Cold water | 1/2 Cup (16 tbs) | |
| 1 can (10 1/2 ounces) condensed consomme | ||
| Madeira | 1/4 Cup (16 tbs) | |
| Onion | 2 Teaspoon, grated | |
| 5 slices cooked tongue | ||
| 10 slices cooked beef | ||
| Baby carrots | 1 Can (10oz), drained | |
| 1 hard-cooked egg, 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.
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.
Chef
