gelee

Desserts include green tea cake served with tea gelee (about $5).

That odd clear film turns out to be a gelee, or aspic, of pure tomato juice.

A brochure showcases pulled-sugar works and fish en gelee.

The open-faced varieties include shrimp en gelee and chopped egg with black caviar.

It is a beautiful dish, a mosaic of meats and parsley set en gelee, each bite bursting with flavor.

On top was a shingled roof of shaved almonds, sealed into place artistically with a glistening gelee.

Sea urchins with Champagne gelee?

"The egg is from the country, Monsieur," the jolly waiter said, urging me to order the oeuf en gelee as a first course.

Tourte de lapin en gelee, a special, was a zesty aspic-bound wedge of rabbit and leeks.

The critic from L'Express, Dominique Valliere, nitpicked that the gelee was just a copy.

He starts dramatically, serving a small bit of lobster suspended in a rectangle of Sauternes gelee half the size of a domino.

The caramelized apple tart with riesling gelee is assembled and warmed just before serving, so that the crisp pastry shell does not become soggy.

His foie gras au torchon is also very satisfying, two big rounds served with an oxtail gelee, bits of mango and pink peppercorns.

Another personal favorite is the boeuf en gelee, in which shredded beef and carrots come in a deliciously wine-tinted gelatin, along with leeks vinaigrette.

His wonderful terrine of foie gras is made with local livers (and served with brioche toast and a Sauternes gelee).

Duck liver prepared three ways: sauteed, poached with Sauternes gelee and smoked with horseradish aspic, made an exquisite threesome!

You end up bouncing back and forth between indulgence and relief, just as you would with foie gras terrine and a Sauternes gelee.

Third Course: Turkey Roulade with Stuffing and Cranberry Gelee (Marcel)

EVENTS Under the Sun His real name was Claude Gelee or Gellee.

It might have been eggs en cocotte with fresh herbs, eggs en gelee (aspic) with various seasonings, cold omelets with savory fillings and more.

Instead, 14 New York chefs interpreted a menu of "French Chef" classics, among them bouchee of sweetbreads, quail eggs en gelee and duck with turnips.

Desserts include an excellent apple tart with a properly burned crust; a warm chocolate cake with a molten center; and a coconut mousse stuffed with pineapple gelee.

The current menu features sea urchin and crab meat fondue with potato puree and curry essence, and tuna tartare with horseradish gelee among the appetizers.

Mr. Ducasse pays homage to Mr. Robuchon with the gelee of caviar in cauliflower cream, a Robuchon signature.

A waiter appears suddenly and pours a warm lobster emulsion over the little tile, melting the gelee and releasing the heady aroma of Sauternes and shellfish essence.