Definitions for aspicˈæs pɪk

This page provides all possible meanings and translations of the word aspic

Random House Webster's College Dictionary

as•picˈæs pɪk(n.)

  1. a savory jelly usu. made with meat or fish stock or tomato juice and gelatin, chilled and used in molded dishes or as a garnish.

    Category: Cooking

Origin of aspic:

1780–90; < F, lit. asp

as•picˈæs pɪk(n.)

  1. Ref: asp1 (def. 1). 1 1 1

Origin of aspic:

1520–30; < MF

Princeton's WordNet

  1. aspic(noun)

    savory jelly based on fish or meat stock used as a mold for meats or vegetables

Wiktionary

  1. aspic(Noun)

    a dish in which ingredients are set into a gelatine, jelly-like substance made from a meat stock or consommu00E9.

  2. aspic(Noun)

    an asp, a small venomous snake of Egypt.

  3. aspic(Adjective)

    aspish; relating to an asp, a small venomous snake of Egypt.

Webster Dictionary

  1. Aspic(noun)

    the venomous asp

  2. Aspic(noun)

    a piece of ordnance carrying a 12 pound shot

  3. Aspic(noun)

    a European species of lavender (Lavandula spica), which produces a volatile oil. See Spike

  4. Aspic(noun)

    a savory meat jelly containing portions of fowl, game, fish, hard boiled eggs, etc

Freebase

  1. Aspic

    Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads. When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid. Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, turkey, or fish. The aspic may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.

Anagrams of aspic

  1. pacis, picas, Spica, spica

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