Hures

Meat, vegetable, and fish terrines held together with gelée (in French, hures) have become increasingly popular. They are beautiful, require no cream or butter, and can be adapted to a wide range of ingredients. Their one drawback is that to produce firm, even slices, the gelée must be stiff enough to bind the various components. If a gelée is too stiff, its cool, melting suavity is lost, and it instead feels rubbery in the mouth.