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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
  • 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,
  • 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 - The Southern Lady Cooks
    This old fashioned tomato aspic is a classic recipe your family will enjoy Tomato Aspic is a recipe that has been around a long time and many love to serve it on a bed of lettuce with mayonnaise on the side
  • 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
  • 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
  • ASPIC Definition Meaning - Merriam-Webster
    aspic 2 of 2 noun (2) : a clear savory jelly (as of fish or meat stock) used as a garnish or to make a meat, fish, or vegetable mold
  • Aspic: Theres Just Something About That Jiggle - HowStuffWorks
    Encyclopaedia Britannica defines aspic as savory clear jelly prepared from a liquid stock made by simmering the bones of beef, veal, chicken or fish The aspic congeals when refrigerated because it contains natural gelatin that dissolves into the stock that's from the tendons of the bones
  • Aspic Recipe (Meat Jelly) - Recipes From Europe
    Aspic is the term for meat jelly – a dish created from boiling bone-in meat parts and allowing the broth to solidify due to the high collagen content It comes in many forms – pork, chicken, fish, etc – and is eaten in numerous countries across Europe under different names





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