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aspic    
n. 肉冻

肉冻

aspic
n 1: savory jelly based on fish or meat stock used as a mold for
meats or vegetables

Aspic \As"pic\, n. [F. See {Asp}.]
1. The venomous asp. [Chiefly poetic] --Shak. Tennyson.
[1913 Webster]

2. A piece of ordnance carrying a 12 pound shot. [Obs.]
[1913 Webster]


Aspic \As"pic\, n. [F., a corrupt. of spic (OF. espi, F.
['e]pi), L. spica (spicum, spicus), ear, spike. See {Spike}.]
A European species of lavender ({Lavandula spica}), which
produces a volatile oil. See {Spike}.
[1913 Webster]


Aspic \As"pic\, n. [F., prob. fr. aspic an asp.]
A savory meat jelly containing portions of fowl, game, fish,
hard boiled eggs, etc. --Thackeray.
[1913 Webster]

40 Moby Thesaurus words for "aspic":
Caesar salad, Jell-O salad, Waldorf salad, ambrosia, barbecue,
boiled meat, bouilli, chef salad, civet, cole slaw,
combination salad, crab Louis, flesh, forcemeat, fruit salad, game,
green salad, hachis, hash, herring salad, jerky, joint,
jugged hare, macaroni salad, meat, menue viande, mince, pemmican,
pot roast, potato salad, roast, salad, salade, salmagundi,
sausage meat, scrapple, slaw, tossed salad, venison, viande


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  • Aspic - Wikipedia
    Aspic ( ˈæspɪk ) [1] or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients These often include pieces of meat, seafood, vegetable, or eggs Aspic is also sometimes referred to as aspic gelée or aspic jelly
  • What Is Aspic And Why Dont People Cook With It Anymore?
    Aspic is essentially a savory gelatin mold made with broth or stock It's a fantastic way to prevent bacteria from reaching food because the aspic acts as a barrier that seals off whatever's been suspended inside it, although aspic doesn't necessarily need to have food inside it
  • What Is Aspic Jelly? - The Spruce Eats
    What Is Aspic? Aspic is essentially a thickened meat broth that turns into jelly when cooled In France, it is known as chaud froid which means "hot cold" in French This refers to foods that are prepared hot and served cold Aspic was initially used for meat and poultry dishes
  • Everything You Need To Know About Aspic - Tasting Table
    For those who have never heard of aspic before, let's start with the basics In the simplest terms, Vintages Recipes and Cookery defines aspic as "a savory stock made from cooking meat slowly,
  • Tomato Aspic Recipe - Southern Living
    Serve tomato aspic with crackers or bread, a salad, cheese platter, cold meats, deviled eggs, vegetable sides, cold pasta salads, chilled soups, and more Pair with seafood, including grilled shrimp, oysters, crab cakes, and smoked salmon for a classic combination
  • What is aspic, and why is this meat jelly making a comeback?
    Aspic is made by boiling skin, bones, and other collagen-rich parts of animals (pig, cow or chicken) until the mixture becomes gelatinous It’s very similar to making bone broth; thanks to collagen, a good bone broth should congeal when chilled
  • How to Make Aspic (Meat Jelly) - Prepare + Nourish
    Aspic, or meat jelly, is a cold dish made by simmering collagen-rich meats and bones into a flavorful, gelatinous broth, then chilling it to set with meat and vegetables
  • Old Fashioned Tomato Aspic Recipe - Lana’s Cooking
    Old fashioned Tomato Aspic with fresh tomatoes, celery, and parsley in gelatin Serve your guests this classic recipe for a real treat
  • Preserving Tradition: Aspic Recipes and Their Cultural Significance . . .
    Aspic, a dish often described as “meat jelly,” has an intriguing history in European cuisine Though less common today, it was once a centerpiece at elegant dinner tables Aspic is made by cooking down animal bones, connective tissue, or other gelatin-rich ingredients
  • Aspic | Definition Uses | Britannica
    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





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