Daube glacé is a jellied stew made with seasoned beef and veal stock molded into form.[1] A United States cuisine, it is served cold as an hors d'oeuvre on crackers or with garlic croutons.[2] It can also be served on French bread with mayonnaise as a kind of po'boy.[3] A traditional dish from New Orleans, it is listed on the Ark of Taste. Daube is a French beef stew. It is sold at Langenstein's grocery store.[2]
See also edit
References edit
- ^ "Daube Glace". Chef John Folse & Company. 2007. Retrieved June 15, 2012.
- ^ a b "Ark of Taste: New Orleans Daube Glacé". Slow Food USA. 2010. Archived from the original on May 26, 2012. Retrieved June 15, 2012.
- ^ Reed, Julia (July 8, 2008). Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with Recipes). St. Martin's Press. p. 6. ISBN 978-0312359560.
Further reading edit
- Tucker, Susan (2009). "Daube glacée". In Tucker, Susan (ed.). New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. University Press of Mississippi. pp. 76–86. ISBN 9781604736458.
External links edit
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