|an archaic word for asp|
|[C17: from French, from Old Provençal espic spike, from Latin spīca, head (of flower); compare |
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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