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aspic1

[as-pik] /ˈæs pɪk/
noun
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.
Origin of aspic1
1780-1790
1780-90; < French; perhaps so called because the form or color resembled those of an asp. See aspic2

aspic2

[as-pik] /ˈæs pɪk/
noun
1.
Obsolete, asp1 .
Origin
1520-30; < Middle French, perhaps = Old French asp(e) asp1 + -ic, modeled on Middle French basilique basilisk

aspic3

[as-pik] /ˈæs pɪk/
noun
1.
a variety of lavender cultivated for its oil, used in perfumes and toiletries.
Origin
1595-1605; < French; Old French espic < Medieval Latin spīcus spikenard, Latin: variant of spīca, spīcum spike2
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the Web for aspic
Historical Examples
  • After the aspic is poured into the pans, sprinkle upon it some fine-cut Spanish pimentos.

  • When firm, cut them out with a border of aspic to each, and serve on chopped aspic.

    The Skilful Cook Mary Harrison
  • Make a pint of mayonnaise sauce with aspic jelly and coat the well-dried oysters with the sauce.

  • Decorate it with endive, and put a border of aspic jelly round it.

    The Skilful Cook Mary Harrison
  • Then put in a basin and whisk in ½ pint of aspic jelly and a small teacupful of very thick cream.

    Allied Cookery Grace Glergue Harrison and Gertrude Clergue
  • A mould of aspic in which there are vegetables; something concealed.

  • Stir all into a tablespoonful of mayonnaise and one of aspic, semi-fluid of course.

    Choice Cookery Catherine Owen
  • This receipt is given in the manner in which aspic is made in France.

  • Wash the shell of an egg before breaking it, beat up white and shell to a strong froth, and stir into the aspic.

  • For instance, we had quite a large supply of foie gras and larks in aspic.

    Through Arctic Lapland Cutcliffe Hyne
British Dictionary definitions for aspic

aspic1

/ˈæspɪk/
noun
1.
a savoury jelly based on meat or fish stock, used as a relish or as a mould for meat, vegetables, etc
Word Origin
C18: from French: aspic (jelly), asp1; variously explained as referring to its colour or coldness as compared to that of the snake

aspic2

/ˈæspɪk/
noun
1.
an archaic word for asp1
Word Origin
C17: from French, from Old Provençal espic spike, from Latin spīca, head (of flower); compare spikenard

aspic3

/ˈæspɪk/
noun
1.
either of two species of lavender, Lavandula spica or L. latifolia, that yield an oil used in perfumery: family Lamiaceae (labiates)
Word Origin
C16: from Old French, a variant of aspeasp²
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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Word Origin and History for aspic
n.

1789, "savory meat jelly," from French aspic "jelly" (18c.), literally "asp," from Old French aspe (see asp) + ending from basilisc "basilisk" (the two creatures sometimes were confused with one another). The foodstuff said to be so called from its coldness (froid comme un aspic is said by Littré to be a proverbial phrase), or the colors in the gelatin, or the shape of the mold.

Online Etymology Dictionary, © 2010 Douglas Harper
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