• Gelee or jelly is a gelatinous meat or fish stock.
• Aspic, aspic jelly and gelee are three different items• If a gelee is a clarified it becomes aspic jelly and when aspic jelly is set in the refrigerator it is called aspic.
USES OF GELEE
• To prepare cold dishes in the Garde manger
• To enrich soups, sauces and gravies
• To enhance the taste of stews and sauces
• As a binding agent
• Gelee can be used to glaze cold meat products to