aspic
[ AS-pihk ]
A savory jelly, usually clear, made of
CLARIFIED meat, fish or vegetable stock and
GELATIN. Tomato aspic, made with tomato juice and
GELATIN, is opaque. Clear aspics may be used as a base for molded dishes, or as glazes for cold dishes of fish, poultry, meat and eggs. They may also be cubed and served as a relish with cold meat, fish or fowl.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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