- Joined Dec 9, 2010
Aspic, chaud-froid, fish in gelee, and etc... I'm talking about savory entrees, not deserts. I notice in my collection of books that a gelatin of some kind (in older books) was included in every chapter, and as they get more and more modern they disappear. So I'm curious of your opinions. How do you feel about them? Is there a place for them on the modern menu? One that should be reserved for holidays, just to inspire nostalgia? And how do we, professionals; foodies; those of the food culture; or whatever other reason you contribute to this forum, feel about these dishes compared to the civilians?