Daube glacé explained

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

• Head cheese

Further reading

• Book: New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. Susan. Tucker. Daube glacée. Susan. Tucker. University Press of Mississippi. 2009. 9781604736458. 76 - 86.

External links

• New York Times recipe

Notes and References

1. Web site: Daube Glace. June 15, 2012. 2007. Chef John Folse & Company.
2. Web site: Ark of Taste: New Orleans Daube Glacé. June 15, 2012. 2010. Slow Food USA. May 26, 2012. https://web.archive.org/web/20120526023401/http://www.slowfoodusa.org/index.php/programs/ark_product_detail/new_orleans_daube_glace/. dead.
3. Book: Reed, Julia. Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with Recipes). 6. St. Martin's Press. July 8, 2008. 978-0312359560.