[as-pik] 
| 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. |
| as·pic 1 (ās'pĭk) n. A clear jelly typically made of stock and gelatin and used as a glaze or garnish or to make a mold of meat, fish, or vegetables. [French, from aspic, asp (from the resemblance of the jelly's coloration to an asp's); see aspic2.] |
| as·pic 2 (ās'pĭk) n. Archaic An asp. [French, from Old French, alteration of aspe, from Latin aspis; see asp.] |
aspic
savoury 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 veloute mixed with liquid aspic yields chaud-froid, a sauce that can be coloured and used to decorate cold foods.
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