Andre Leon Talley

When I do entertain, in the summer, which is rare, I receive my guests on the front porch, set up wicker trays found at Pottery Barn, and serve iced beverages. Anytime I do welcome friends, it's always a tray of canapes or Planters peanuts, jellied candy from Paris, and a good bottle of Sancerre.

American Editor

Often used with traditional or festive dishes that are served cold and retain a gelatinous shape.

Typical Foods

Emphasizes the unique wobbly, jelly-like texture of certain food items.

Texture Focus

It's not limited to sweet foods and desserts; savory dishes can be jellied too.

Not Just Sweet

Describes the change from liquid to gel-like when a liquid cools down.

Transformation Process

Some liquids jellify naturally without added gelatin, because of collagen from meats.

Natural Occurrence

Jellied can happen at room temperature, not always requiring refrigeration.

No Heat Needed

 cat-eyed snakes are partial to frog's eggs but they can really stomach the whole jellied mass down in the pond there are lots of hungry mouths that