Frogleg wrote:
> On Sat, 25 Oct 2003 05:51:41 -0500, "jmcquown"
> > wrote:
>
>> I found in a 1979 cookbook I own recently a
>> recipe for something like "Boeuf en Gelee". Apparently they hadn't
>> given up on JeLLO yet. This recipe called for thinly sliced rare
>> pot roast chilled in gelatin (which was prepared with beef broth).
>> It had this odd looking carrot/green bean criss-cross pattern placed
>> in the bottom of the mold before the beef and gelatin was added. So
>> you turn the mold up and it's... beef in gelatin with carrots and
>> green beans! GROSS.
>
> Meat, poultry, eggs, or fish presented "en gelee", that is, cooled and
> covered with an aspic made with perfectly clear meat or veg broth and
> unflavored gelatin (not Jell-O) is far from "gross." It is a rather
> time-consuming process, particularly if the aspic is painted on or
> ladled over the dish in several steps so as to enclose decorative and
> colorful garnishes. Somewhat less so when the garnish is arranged in
> the bottom of a mold, aspic ladled over, and the meat (or pate or
> mousse) placed on top. It's a long way from baby marshmallows in
> cherry Jell-O. :-)

I know what unflavoured gelatin is. And to me, to present beef and veggies
in a chilled gelatin mold is still *gross*. Sorry, but I hate aspic, too

Jill