A jellied or aspic preparation in French cuisine; a savory or sweet jelly made from gelatin or meat stock.
From French 'gelée', the feminine past participle of 'geler' (to freeze), meaning 'frozen' or 'jellied'.
Aspic and gelée show how medieval European cuisine was obsessed with gelatin—before refrigeration, jellying meat in its own collagen was how cooks preserved food while making it look spectacularly fancy on noble tables.
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