Daube glacé is a jellied
stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
made with seasoned beef and
veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
stock molded into form. It is served cold as an
hors d'oeuvre
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the m ...
on crackers or with garlic
crouton
A crouton is a piece of rebaked bread, often cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— or eaten as a snack food.
Etymology
The word crouton is derived from the French ''croûto ...
s.
It can also be served on French bread with mayonnaise as a kind of
po'boy
A po' boy (also po-boy, po boy derived from the non-rhotic southern accents often heard in the region, or poor boy) is a sandwich originally from Louisiana. It almost always consists of meat, which is usually roast beef or some sort of fried se ...
.
A traditional dish from
, it is listed on the
Ark of Taste
The Ark of Taste is an international catalogue of endangered heritage foods which is maintained by the global Slow Food movement. The Ark is designed to preserve at-risk foods that are sustainably produced, unique in taste, and part of a distinct ...
.
Daube
Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and ''herbes de Provence'', and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terrac ...
is a French beef stew. It is sold at
Langenstein's grocery store.
[
]
See also
*Head cheese
Head cheese (Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at ...
References
Further reading
*
External links
New York Times recipe
Beef dishes
French cuisine
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