Mock Daube Glace Appetizer (Daube Glacé)

Ingredients

• 2 (10 3/4 ounce) cans beef consomme
• 1 cup Burgundy wine or water
• 2 (1/4 ounce) 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. 1

   In a large pot, over medium heat, bring consommé to a boil.

2. 2

   Soften gelatin in a little of the wine; then add the gelatin with the liquid to the consommé.

3. 3

   Add the lemon juice, hot sauce, Worcestershire sauce, shallot, garlic, and thyme; simmer, covered for 30 minutes.

4. 4

   Pour half of the mixture into a ring mold and refrigerate, covered, until set (3 hours).

5. 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. 6

   Refrigerate until set (2 hours); then pour the remaining consommé mixture over the liverwurst layer.

7. 7

   Refrigerate until final layer is set (5 hours).

8. 8

   Unmold and serve with crackers.