aspic n : savory jelly based on fish or meat stock used as a mold for meats or vegetables
When cooled, stock made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid.
Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, or even fish. The aspic may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.
HistoryHistorically meat jellies were made before fruit and vegetable jellies. By the Middle Ages at the latest, cooks had discovered that a thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in Le Viandier, written in around 1375. Gelatin is also found in cartilage.
aspic in German: Aspik
aspic in Spanish: Aspic
aspic in French: Œufs en gelée
aspic in Italian: Aspic
aspic in Japanese: アスピック
aspic in Norwegian: Kabaret (matrett)
aspic in Portuguese: Aspic
aspic in Russian: Студень (блюдо)
aspic in Swedish: Aladåb
Caesar salad, Jell-O salad, Waldorf salad, ambrosia, barbecue, boiled meat, bouilli, chef salad, civet, cole slaw, combination salad, crab Louis, flesh, forcemeat, fruit salad, game, green salad, hachis, hash, herring salad, jerky, joint, jugged hare, macaroni salad, meat, menue viande, mince, pemmican, pot roast, potato salad, roast, salad, salade, salmagundi, sausage meat, scrapple, slaw, tossed salad, venison, viande