Clarifying Gelées

When gelées are prepared using carefully defatted meat, clarification takes place naturally: The proteins contained in the meat combine with any loose fat in the surrounding stock and float to the surface, to be skimmed off. When gelées are prepared with carcasses or with stock whose clarity has been compromised by inadequate skimming or by boiling, the final gelée must be clarified.

Often a stock that is only slightly cloudy can be clarified by straining through a chinois lined with a cloth napkin, a sheet of muslin, or a triple layer of cheesecloth. When using any of these, be sure to rinse the cloth thoroughly to eliminate any traces of soap or bleach. After several minutes of straining, the cloth will become clogged with minute particles. When this happens, gently pull on one side of the cloth so the liquid moves to a clean section. It may be necessary to do this several times during the straining.