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Ingredients

• 1/4 pound bacon, cut into 1/2-inch pieces
• 3 1/2 teaspoons salt
• 1 3/4 teaspoons cayenne
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon chopped garlic
• 4 bay leaves
• 1 beef bottom round, 2 to 3 inches thick (about 3 pounds)
• 1 tablespoon vegetable oil
• 3 cups coarsely chopped onions
• 2 cups coarsely chopped carrots
• 2 cups coarsely chopped turnips
• 6 quarts water
• 1/2 cup dry sherry
• 1 veal rump roast, with bone (about 3 pounds)
• 4 garlic cloves
• 3 envelopes (1/4-ounce each) unflavored gelatin
• 1 loaf French bread, sliced 1/4-inch thick and toasted
• 1 cup Creole mustard

Description

Daube Glacee

Emerils