Glazed Cold Platter Recipe

Glazed Cold Platter picture


Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group


 Unflavored gelatin1 Tablespoon (1 Envelope)
 Cold water1⁄2 Cup (8 tbs)
 Condensed consomme10 1⁄2 Ounce (1 Can)
 Madeira1⁄4 Cup (4 tbs)
 Grated onion2 Teaspoon
 Cooked tongue slices5
 Cooked beef slices10
 Canned whole baby carrots1 Pound, drained (1 Can)
 Hard cooked egg1 , sliced
 Stuffed olives2 , 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.
5 servings.