Creole Daube Glacé

• 20 small pimento-stuffed green olives
• 5 green onions, minced
• 1/2 tablespoon Tabasco sauce
• 2 tablespoons parsley, Minced
• 1 cup roast beef, finely shredded
• 3 garlic cloves, minced
• 2 cups beef broth (13 1/2 oz)
• 1 tablespoon Worcestershire sauce
• 2 (1/4 ounce) packets unflavored gelatin

1. Slice olives and arrange in bottom of a 6-cup mold.
2. Carefully sprinkle beef over olives.
3. In large bowl, mix gelatin and 1/2 cup of the beef broth.
4. Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved.
5. Add remaining ingredients; mix well.
6. Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold.
7. Chill until firm; unmold to serve.

green olives, green onions, tabasco sauce, parsley, beef, garlic, beef broth, worcestershire sauce, packets unflavored gelatin

Taken from www.food.com/recipe/creole-daube-glac-8194 (may not work)