Working with Gelées

Meat and fish gelées can be used to accompany cold foods in several ways. The simplest method is to serve the chopped gelée next to the food being served, such as a terrine or slice of foie gras. When chopping gelée, some chefs like to sprinkle a few drops of Cognac over it before chopping to help prevent the little chunks of gelée from melting back together. Chopped gelée will also contribute suavity when tossed with cold cooked vegetables to form a kind of salad.

When chopped gelée is served with vegetables, the distinction between gelée-accompanied vegetables and cold consommé is simply a matter of proportion. A cold consommé consists traditionally of mostly consommé with an almost insignificant amount of garniture incorporated at the last minute. When gelées are used in vegetable, meat, or fish salads, the solid elements are in the forefront and the gelée in the background.