the.com/aspic
Meat Jell-O for people who think dinner should also jiggle.
means A savory jelly made from clarified meat or fish stock, set firm enough to hold vegetables, eggs, or meat suspended inside it.
from From French aspic, the same word the French use for the asp — that small venomous snake. The popular theory is the dish was named for the snake because of its cold, glistening, faintly sinister sheen; another guess ties it to the gemstone jasper (French jaspe) for its mottled, translucent look. Nobody is fully certain which story is right, but both agree on the same point: this is a food named for looking like something you probably shouldn't eat.
- peak era
- 1950s dinner parties loved trapping food in gelatin
- technical name
- savory gelatin set with meat or vegetables suspended inside
- origin
- French chefs used it to preserve and present meats elegantly
- modern status
- retro-chic again on nostalgic fine-dining menus