Meat, fish, or vegetables incased in gelée. A typical hure is served in slices. For a lighter effect, an hure can also be prepared in individual molds, which makes it possible to use a more fragile and hence more appealing gelée. Most cooks have never heard of an hure and would call one presented in individual molds an aspic.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.