Cold Daube a la Creole

Daube Froide a la Creole

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

This is one of the most excellent dishes made by the Creoles, and is always a great standby for luncheons in winter. Take

Ingredients

  • 3 Pounds of the Rump or Round of the Beef
  • 2 Pounds of Veal Rump
  • 2 Pig’s Feet
  • ¼ Pound of Salt Fat Meat
  • 5 Large Onions
  • 2 Turnips
  • 5 Carrots
  • 2 Cloves of Garlic
  • 3 Bay Leaves
  • A Tablespoonful of Lard
  • A Glassful of Sherry, or Madeira
  • 3 Sprigs Each of Thyme and Parsley
  • 5 Cloves
  • 6 Allspice
  • Salt, Pepper and Cayenne to Taste

Method

Cut the salt meat into shreds, roll well in Cayenne and black pepper. Chop finely several sprigs of thyme and three bay leaves, one clove of garlic, three sprigs of parsley, and mash well three cloves and six allspice. Roll the strips of salt meat, which must be about three inches in length and one-half inch thick, in this. Make incision into the rump of Beef and force in the strips of fat meat and the spices. Then rub the whole well with salt and pepper, judging according to taste, and proceed to cook according to the recipe for Beef a la Mode. Let the Daube cook about four hours when you intend to serve it cold.

In the meantime, in another pot, place a veal steak of about two pounds, and two pig’s feet. Season well with salt and pepper and Cayenne, and cover well with four quarts of water, and let them boil. Add one bay leaf, one sprig of thyme, one-half clove of garlic and one onion, all minced very fine, and two cloves mashed into almost a jelly, and one glass of Sherry or Madeira Wine. Let these boil well with the veal and pig’s feet. Then, when the veal and pig’s feet are cooked very tender, take them out of the pot and mince the meat of each very fine; return to the sauce, and again season highly, according to taste, for the flavor depends upon the piquant seasoning. After the Daube has cooked four or five hours, take off the stove and pour over the sauce and set in a cool place. Serve the next day — cold, cutting into thin slices. It will all have formed a jelly that is most delicious and appetizing.

Daube Froide a la Creole has only to be tried once to be repeated. It is a standing dish for luncheon in every Creole home during the winter, for it is never essayed in summer, owing to the heated weather that would prevent the jellying of the Beef. Even when put in an ice box, it is not the same as when made in winter. It is a dish that may be served with little cost to the most fastidious.