Term used to indicate the arrangement of food into a molded gel.
In France in October, an unheated swimming pool would be said to be froid comme un aspic, that is, cold as an asp, an asp being a snake whose cold-blooded metabolism makes it seem cool to the touch. Traditionally, this snake’s name has been considered the source of the culinary aspic, a jelly containing cold meat, vegetables, or shellfish. However, even if we acknowledge the existence of the bright green dessert known as grasshopper pie, it still seems odd that anyone would name a jelly after a poisonous reptile, especially one that Cleopatra used to commit suicide. Somewhat more likely is that aspic jelly derives its name from the other French aspic, the one meaning spikenard, an aromatic plant sometimes used to flavour aspic jelly. Even more likely, however, is that the jelly takes its name from the Greek aspis, meaning shield, which is what the original aspic jelly moulds were shaped like. The word first appeared in English in 1789, the year a crowd of Parisians stormed the Bastille and began the French Revolution.
This delicacy I speak of is none other than a savory gelatinous creation. It is prepared by meticulously simmering meat, poultry, or perhaps even fish, until the broth transforms into a thick, gelled substance. The name of this divine dish is believed to have stemmed from the French word “spic,” which refers to spike lavender jelly, as it was originally fashioned as a dessert with this particular flavor.
Aspic is a savory gelatin that has an amber color and is named after the herb ‘spike,’ which was once used to flavor it. This flavorful dish is typically made from clarified meat stock, which may be fortified with gelatin if necessary, and flavored with a variety of vegetables, herbs, and sometimes sherry. While ready-made aspic may be purchased in cans, it can also be prepared at home as a quick and easy alternative by using stock or water and gelatin. Aspic remains a beloved and versatile dish that can be enjoyed as an accompaniment to a variety of meats, salads, and other culinary preparations.