A savory meat jelly containing portions of fowl, game, fish, hard boiled eggs, etc.
A clear jelly made from the juices of cooked fish or meat, used to garnish or mould savoury dishes.
A jelly made from stock, fumet, wine, or fruit juices used to mold dishes. These preparations are often elaborately decorated for use on buffets. Both savory and sweet foods are set in aspic. Cubes of aspic are a common garnish to fine pGtTs and foie gras.
Jellied meat, fish or poultry stock or vegetable liquid often used for molding meat, fish, poultry or vegetables.
Aspic is the transparent jelly in which cold fish, poultry and meat are sometimes served. It is used as a garnish to glaze and protect fish and other foods from drying out (the clear aspic allows any decoration to be seen); and to set savoury foods in a mould. It can also be mixed with béchamel, cream or mayonnaise to make a chaudfroid sauce to coat cold pieces of chicken, fish and so on.
think Jell-O, but fancy. Basically a liquid into which you put gelatin, and then let set, this has a number of purposes in the culinary world. It can be used as a glue in a terrine, or as an interesting tool for presentation. Eggs encased in aspic is featured in Julia Child's Mastering the Art of French Cooking, for instance.
a clarified jelly used to cover cold foods. Also a gelatin salad.
Savory jelly, generally in a thin syrupy stage based on fish or meat stock used as a mold for meats or vegetables.
A jelly made from the cooking liquids of meats. While the liquids will gel by themselves, they are typically strengthened with added gelatin. Aspic is used for coating cold foods, sometimes in a mold.
A transparent jelly made of meat, fish or vegetable stock, either boiled down or thickened with gelatin to become firm when cold.
English Clear meat, poultry, or fish jelly.
Clarified gelatin used to cover cold foods.
Jellied meat, poultry, or fish stock used to coat hors d'oeuvre and galantines, as an ingredient in salads and to coat dishes for the cold buffet
A jellied meat juice or a liquid held together with gelatin.
A savory jelly made of clarified meat, fish, or vegetable stock and gelatin. Most aspic is clear, but tomato aspic (made from tomato juice and gelatin) is opaque. Clear aspics form the base for molded dishes or as a glaze for cold dishes.
a jelly produced from the stock of meat fish, fowl or a liquid held together with gelatin.
Aspic is a dish in which ingredients are set into a gelatine, jelly-like substance made from a meat stock or consommé.
