ASPIC
the name given to a clear savory jelly made from meat and used to decorate entrees, tongues, salads, etc. The word is derived from "Spike jelly," i.e., jelly flavored with "Spike" or "French" lavender, at one time a popular dessert.
Recipes that use aspic
33 dishes across the Historical Foodie library call for aspic.
The Epicurean · 31
- No. 103 To Prepare, Clarify and Filter Aspic Jelly Pour Preparer la Gelee d'Aspic, la Clarifier et la Filtrer
- No. 182 White Stock for Meats and Vegetables Blanc pour cuisson de Viandes et Legumes
- No. 2244 Crepine of Brains Crepine de Cervelles
- No. 2413 Terrine of Foies-Gras in Aspic—Whole Terrine Entiere de Foies-Gras en Aspic
- No. 2414 Aspic of Lobster Aspic de Homard
- No. 2416 Aspic of Partridge—Minion Fillets Aspic de Filets Mignons de Perdreau
- No. 2418 Aspic of Pullet a la Cussy Aspic de Poularde a la Cussy
- No. 2419 Aspic of Quails—Breasts Aspic de Filets de Cailles
- No. 2420 Aspic of Tongue a la Picquart Aspic de Langue a la Picquart
- No. 2422 Aspics with Shrimps—Small Petits Aspics aux Crevettes
- No. 2435 Tenderloin of Beef a la Evers Filet de Boeuf a la Evers
- No. 2436 Tenderloin of Beef a la Lucullus Filet de Boeuf a la Lucullus
- No. 2462 Chaudfroid of Turkey a la Perigord Chaudfroid de Dinde a la Perigord
- No. 2470 Cream of Lobster Creme de Homard
- No. 2472 Cutlets of Lambs' Kernels in Bellevue Cotelettes de Noix d'Agneau en Bellevue
- No. 2473 Cutlets of Lamb with Aspic Cotelettes d'Agneau a l'Aspic
- No. 2476 Cutlets of Lobster a la Lowery Cotelettes de Homard a la Lowery
- No. 2483 Foies-Gras in Border Foies-Gras en Bordure
- No. 2502 Garnishing of Eggs a la Develle Garniture d'Oeufs a la Develle
- No. 2511 Garnishing of Eggs, Moscovite Garniture d'Oeufs Moscovite
- No. 2531 Lobster or Spiny Lobster a la Ravigote Homard ou Langouste a la Ravigote
- No. 2542 Small "pains" of Capon with Tarragon Petits Pains de Chapon a l'Estragon
- No. 2580 Salmon a la Destaing Saumon a la Destaing
- No. 2589 Sliced Sheepshead with Jelly Tranches de Sheepshead a la Gelee
- No. 2614 Turkey a la Stevens—Stuffed Dinde Farcie a la Stevens
- No. 3193 Ornaments for Cold Desserts Ornements d'Entremets Froids
- No. 391 Hot Aspic Essence, Clear and Thickened Essence d'Aspic Chaude Claire et liee
- No. 594 Chaudfroid Brown and Game Chaudfroid Brun et Chaudfroid de Gibier
- No. 596 Chaudfroid White with Veloute and Blond Chaudfroid Chaudfroid Blanc au Veloute et Chaudfroid Blond
- No. 829 Trout Marinated in Wine-Small Marinade de Petites Truites au Vin
- No. 95 To Prepare Pig's Skin Gelatine Pour Preparer la Colle de Couenne
365 Dishes of All Nations · 1
- Swedish Salad Swedish