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Aspic and Gelee play an important part in the preparation of many cold dishes that are created in the Grade Manger. The glistening coating or the sparkling bases help to highlight the dishes that are being presented. Proper presentation and application of aspic and gelee are essential to assure maximum impact for a large piece of meat or fish.
There is a certain amount of confusion related to the term ‘aspic’ and ‘gelee’ and very often they are used inter changeably and the same confusion prevails when the terms ‘aspic’ and ‘aspic jelly’ are used. Aspic, Aspic jelly and Gelee are three different items and we will make an attempt to distinguish the three.
ASPIC
Aspic Jelly must always be crystal clear and of a light golden (amber) color. The quantities of gelatin used in the aspic jelly should be of the correct proportion so that the jelly, when set, will neither be too rubbery, nor too light in consistency. Moreover, the aspic jelly provides special protection for cold dishes. A display of poultry, fish, game or similar ingredients when coated with aspic jelly will keep its freshness and original flavor when covered with aspic jelly. The making of fresh aspic is an elaborate process and in the modern kitchen is fairly time consuming.
GELEE
A Gelee or jelly in English is a gelatinous meat or fish stock. A Gelee becomes an aspic jelly when it is clarified. The word aspic is used to refer to a combination of cold meats, fish, vegetables or eggs, which are set in an aspic jelly in a decorative mould. When thoroughly chilled, the arrangement is de molded onto a service platter and perhaps surrounded with aspic jelly croutons.