This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Aspic is a clear stock derived from meat, poultry or fish, strained, clarified and chilled until it sets in jelly form, with added gelatine if required. It also describes a cold dish set in aspic, the flavour selected as appropriate. Dishes may be set in aspic or decorated with cubes or other cut shapes of aspic.
|Preparation of aspic, with thanks to the unkown artist in Great Italian Cuisine by Luigi Carnacini||
Most frequent country: Widespread
Also known as: gelée de cuisine
See places: French food and cuisine