Paste: v .tr. "Gluing" is adding gelatin, softened in water, which is dissolved in certain salty or sweet preparations to give them more consistency; it can be a consommé, a jelly (ordinary or fruit), a device (Bavarois for example), a mayonnaise, etc.
To stick is also to fix with melted jelly, on a cold preparation, cut-out decorative motifs (truffle strips, green leek, tarragon or chervil leaves, etc.) or...
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