Aspic (/ ˈ æ s p ɪ k /) [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.

Jan 19, 2023 · 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.

Feb 20, 2019 · Aspics are ingredients suspended in jelly made from meat collagen. Making proper aspic requires much work and is very time-consuming, but not complex. Essentially, gelatin is extracted by slowly simmering animal parts like collagen-rich …

Aug 18, 2022 · In France, a version of aspic is often called chaud froid, which literally translates to "hot cold." That makes sense when you consider that you have to boil meat broth to make aspic in the...

Mayonnaise or sauce velouté mixed with liquid aspic yields chaud-froid, a sauce that can be colored and used to decorate cold foods. The two most common uses of aspic today are likely for terrines and patés — both traditional French food. "I'm old-fashioned. I think the best kind of aspic is the gel on top of paté," Selinger says.

By the 18th century, French cuisine elevated aspic to new heights. Aspic dishes, often served in elegant molds, became a status symbol among European aristocracy. Famous chefs like Marie-Antoine Carême embraced aspic for its decorative potential, using …

Oeufs en gelée or 'eggs in aspic' is a real retro classic. A soft boiled egg is suspended in a clear beef tea jelly with smoked ox tongue and fresh herbs which really bring the dish alive. The key is in the beef tea consommé; be patient and don't be tempted to rapid boil or stir the stock, otherwise it will become cloudy.

Oct 24, 2024 · Originating from French cuisine, Aspic has graced tables for centuries, becoming a favorite in various cultures. Whether enjoyed at a festive gathering or a casual dinner, Aspic’s elegant presentation and rich flavors always impress.

Oct 6, 2024 · Terrines and Pâtés: These classic French dishes often feature layers of meat, vegetables, and herbs bound together with aspic, giving them their signature smooth texture and clean presentation. It’s what keeps the different components neatly in …

Dec 15, 2011 · Aspic is a jellied dish usually associated with meats, Christmas dinners and cookbooks from the 1960s and 1970s. Ornate jello molds shaped these dishes featuring suspended pieces of food on many dinner tables and cocktail buffets in post-war America.