Daube glacé is a jellied stew made with seasoned beef and veal stock molded into form.
[1] An American dish, it is served cold as an hors d'oeuvre on crackers or with garlic croutons.
[2] It can also be served on French bread with mayonnaise as a kind of po'boy.
[3] A traditional dish from New Orleans, it is listed on the Ark of Taste.
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