Aspic
Aspic
Aspic (/ˈæspɪk/) is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. It is a type of gelatine that is clear and often used to encase meats, vegetables, or eggs. The term is also used for the aspic jelly itself.
Etymology
The word aspic originates from the Old French aspic (/as'pik/), which came from the Latin aspis (/ˈas.pis/), which means "shield". This could be in reference to the protective 'coating' or 'shield' the gelatin gives to the ingredients it is used with.
Preparation
Aspic is made by boiling selected meat, fish or vegetables in water until all the nutrients are extracted, forming a thick stock. The stock is then strained, allowed to cool and set into a jelly. Ingredients such as meats, vegetables, or eggs are placed into the jelly, and the whole is then chilled until set.
Uses
Aspic is used in a variety of dishes, including terrines, pâtés, and gelatin salads. It can also be used as a garnish, to protect food from the air, or to give dishes a glossy sheen.
Related Terms
- Consommé: A type of clear soup made from richly flavored stock or bouillon that has been clarified.
- Gelatin: A translucent, colorless, flavorless food ingredient, derived from collagen taken from animal body parts.
- Terrine: A kind of pâté made in a pottery container, also called a terrine.
- Pâté: A mixture of cooked ground meat and fat minced into a spreadable paste.
External links
- Medical encyclopedia article on Aspic
- Wikipedia's article - Aspic
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