1 cooked linguine
roast beef or canned meat
4 cups of chicken broth
3 tablespoons of unsalted gelatin
1/4 cup of dry Madeira wine
2 cups of cooked and drained carrot slices
2 cans of drained green beans
1 cooked linguine
roast beef or canned meat
4 cups of chicken broth
3 tablespoons of unsalted gelatin
1/4 cup of dry Madeira wine
2 cups of cooked and drained carrot slices
2 cans of drained green beans
One day ahead, cook the linguine until it's tender
Let it cool and slice it into thin strips
Set aside
Place the chicken broth in a pot
Dust the gelatin over the top
Cook over low heat, stirring constantly, until the gelatin has dissolved
Remove from heat and add the wine
Stir well
In a rectangular mold like an English trifle, arrange some carrot slices, forming a row along the bottom
Cover both sides of the carrot row with the green beans
Top with 1/4 cup of the gelatin mixture
Place in the refrigerator until the gelatin is firm
Top with the remaining green beans
Gently pour 1 cup of the gelatin mixture over the top and refrigerate again to set
Arrange the linguine slices on top
Finally, arrange the remaining carrot slices
Pour any leftover gelatin over the top
Refrigerate until firm, then disassemble.
