Gathers the cold dishes set into a jelly, namely aspic, the Korean acorn jelly dotori-muk and Chinese grass jelly. A dish belongs here when its own cited article describes a jelly or a gelatin dish. Browsing this group lets a reader compare closely related dishes side by side, and each member is placed here only on the strength of the article cited for that member. The group keeps these dishes together under one clear heading in the browse tree, so a visitor looking at one of them can see which others sit beside it.
Jelly and Gelatin Dishes
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Aspic (Wikipedia)
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Aspic () or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients.
Wikipedia, Dotori-muk
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Dotori-muk (Korean: 도토리묵; pronounced [to.tʰo.ɾi.muk̚]) or acorn jelly is a Korean jelly (묵 muk) dish made from acorn starch, which has a high degree of gelatinization.
Grass jelly (Wikipedia)
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Grass jelly, also known as leaf jelly or herbal jelly, is a jelly-like dessert originating in China.
Galantine (Wikipedia)
Has Member: Galantine, Lead paragraphQuote, Has Member: Galantine, Lead paragraph
In French cuisine, galantine (French: [galɑ̃tin]) is a dish of boned, stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic.
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