Creole Daube Glace'

20 Small green stuffed olives

5 Green onions, minced

1/2 tb Tabasco

2 tb Minced parsley

1 c Finely shredded roast-beef

3 Cloves garlic, minced

2 c broth (13 1/2 oz )

1 tb Worchestershire sauce

2 pk Unflavored gelatin

1. Slice olives and arrange in bottom of a 6-cup mold.

2. Carefully sprinkle over olives. 3. In large

bowl, mix gelatim adn 1/2 cup of the broth. 4. Heat remaining broth to bOiling; add to gelatin mixture andn stir until gelatin is completely dissolved. 5. Add remaining ingredients; mix well. 6. Chill just untill mixuture is conssitency of unbeaten Egg whites, then pour over olives and meat in mold. 7. Chill until firm; ummold to serve.