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aspic1
/as"pik/, n.1. a savory jelly usually made with meat or fish stock and gelatin, chilled and used as a garnish and coating for meats, seafoods, eggs, etc.2. a similar jelly made with spiced tomato juice and gelatin, served as a salad.[1780-90; < F; perh. so called because the form or color resembled those of an asp. See ASPIC2]aspic2/as"pik/n. Obs. asp1.aspic3/as"pik/, n.See great lavender.[1595-1605; < F; OF espic < ML spicus spikenard, L: var. of SPICA, SPICUM SPIKE2]
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▪ foodsavoury clear jelly prepared from a liquid stock made by simmering the bones of beef, veal, chicken, or fish. The aspic congeals when refrigerated by virtue of the natural gelatin that dissolves into the stock from the tendons; commercial sheet or powdered gelatin is sometimes added to ensure a stiff set. Aspic is used to coat and glaze foods such as cold meats and fish, eggs, poached or roasted poultry, and vegetables; plain aspic chopped or cut into shapes garnishes cold dishes. Various foods can be combined with aspic in decorative molds. Mayonnaise or sauce velouté mixed with liquid aspic yields chaud-froid, a sauce that can be coloured and used to decorate cold foods.* * *
Universalium. 2010.