Garnitures à la Gelée

Gelée Garnishings

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

To make cut designs pour gelée into a square pan to a depth of ¼ inch. Cover tightly with foil and refrigerate until quite firm, overnight if possible. When ready to use, dip pan into warm water and invert on foil