WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
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| aspic
Language: French
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 |
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Pronounced: AS-pik
Gender: m
Ethnicity: French
Most frequent country: Widespread
Also known as: gelée de cuisine
See places: French food and cuisine
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