Daube glacé

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

References
  1. "Daube Glace". Chef John Folse & Company. 2007. Retrieved June 15, 2012.
  2. "Ark of Taste: New Orleans Daube Glacé". Slow Food USA. 2010. Archived from the original on May 26, 2012. Retrieved June 15, 2012.
  3. 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
  • 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.
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