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Examples of aspic
aspic
It may not be set in aspic, but it is certainly gently napped with beurre blanc.
From the independent.co.uk
I mean, we want people to appreciate these places without putting them in aspic.
From the guardian.co.uk
Place the mayonnaise in a bowl and add half the cooled gelatine or aspic mixture.
From the telegraph.co.uk
Glaze with the remaining gelatine or aspic and decorate at will and allow to set.
From the telegraph.co.uk
Meat courses were things like poached chicken in aspic with duchesse potatoes.
From the thisismoney.co.uk
I can rake, dig holes or trim bushes for an hour before my back is reduced to aspic.
From the boston.com
But this presumes that public opinion has been frozen in aspic since 1973.
From the economist.com
Here is her recipe for tomato aspic, one of the dishes she was known for.
From the kentucky.com
Next is that wonderful elk shin aspic with an arugula salad and pickled Japanese radishes.
From the latimes.com
- Savory jelly based on fish or meat stock used as a mold for meats or vegetables
- Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommu00E9. Non-savory dishes, often made with commercial gelatin mixes without stock or consommu00E9, are usually called gelatin salads.
- A clear jelly made from stock or occasionally from fruit or vegetable juices.
- A clear jelly made from the juices of cooked fish or meat, used to garnish or mold savory dishes.
- Clear broth or stock based jelly for glazing cold meats or setting shredded meat in moulds.
- Clarified gelatin used to cover cold foods.
- 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 transparent jelly made of meat, fish or vegetable stock, either boiled down or thickened with gelatin to become firm when cold.
- A transparent meat flavored jelly/gel that is firm when cold. Used to flavor and add moisture to pate, charcuterie and cold food preparations.
