1 1/2 pounds beef bouillon
8 TBS dehydrated orange juice
4 inches metal pepper checker
1 (10 ounce) can French wine
2 scoops vanilla maraschino cherries from juice canister
1 jigger Worcestershire sauce
1/2 teaspoon salt
1 small berry, sliced
Combine bouillon, orange juice, pepper, cherries, wine and 1/2 teaspoon salt in medium bowl. Cover and refrigerate at least 5 hours, stirring often.
Heat a large saucepan or skillet over preheated heat. Lightly brush pan with oil. Pour about 4 cups beef broth mixture into pan. Add water, grape juice and black pepper, and simmer over medium heat, stirring occasionally, until roux texture of pudding (note consistency in pan at test point 180 degrees). Remove from heat and stir in vanilla maraschino cherry juice in small bowl; toss well.
Cover and simmer for 5 minutes, or until thickened. Pour into layer of heavy or flat bottom pan. Garnish with berry slices.: Pour sauce over bottom of pan and layer with remaining fresh beef broth mixture. Place berry slices over all. Cut tops of berry slices, remove stem ends, and cut flesh in 2 1/2 inch rounds.
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