Mock Daube Glace Appetizer (Daube Glacé)

Daube is a classic French stew traditionally made with beef, red wine, vegetables, and seasonings. Daube Glace is a dish made with the stew chilled between layers of jellied consommé. Traditionally it's pretty labor intensive, but this is a tasty imitation. Served on crusty French bread with mayonnaise, it makes an upscale and delicious New Orleans po-boy sandwich.

• Ready In: 24 hrs 15 mins
• Serves: 14-15

Ingredients

• 2 (10 3/4ounce) cans  beef consomme
• 1  cup Burgundy wine or 1  cup water
• 2 (1/4ounce) packages unflavored gelatin
• 4 -5  tablespoons lemon juice (juice of 2 lemons)
• 1  teaspoon Worcestershire sauce (or to taste)
• 1⁄2 teaspoon  hot sauce (or to taste)
• 1  shallot, sliced thin
• 1  garlic clove, finely chopped
• 1  pinch dried thyme
• 10  ounces  liverwurst (liver sausage)
•  cracker, to serve

Directions

1. In a large pot, over medium heat, bring consommé to a boil.
2. Soften gelatin in a little of the wine; then add the gelatin with the liquid to the consommé.
3. Add the lemon juice, hot sauce, Worcestershire sauce, shallot, garlic, and thyme; simmer, covered for 30 minutes.
4. Pour half of the mixture into a ring mold and refrigerate, covered, until set (3 hours).
5. Soften liverwurst with a little of the wine and some of the remaining consommé mixture, mixing until well blended (a food processor works well for this); then spread the sausage over the jellied consommé layer.
6. Refrigerate until set (2 hours); then pour the remaining consommé mixture over the liverwurst layer.
7. Refrigerate until final layer is set (5 hours).
8. Unmold and serve with crackers.