Aspic: meaning, definitions and examples
๐ฝ๏ธ
aspic
[ หรฆspษชk ]
culinary dish
Aspic is a savory jelly made from meat stock or consommรฉ. It is typically used to encase meats, vegetables, and other ingredients, creating a decorative presentation for dishes. Aspic is usually served cold and can be a part of appetizers or a main dish.
Synonyms
Examples of usage
- The chef prepared a delicious chicken aspic for the party.
- A colorful array of vegetables was set in the aspic.
- She served the aspic with a tangy mustard sauce.
Translations
Translations of the word "aspic" in other languages:
๐ต๐น gelatina
๐ฎ๐ณ เคเฅเคฒเฅ
๐ฉ๐ช Aspik
๐ฎ๐ฉ aspik
๐บ๐ฆ ะฐัะฟัะบ
๐ต๐ฑ galaretka
๐ฏ๐ต ใขในใใใฏ
๐ซ๐ท aspic
๐ช๐ธ aspic
๐น๐ท aspik
๐ฐ๐ท ์ ์คํฝ
๐ธ๐ฆ ุฃุณุจู
๐จ๐ฟ aspik
๐ธ๐ฐ aspik
๐จ๐ณ ๆ่ถ
๐ธ๐ฎ aspik
๐ฎ๐ธ aspik
๐ฐ๐ฟ ะฐัะฟะธะบ
๐ฌ๐ช แแกแแแแ
๐ฆ๐ฟ aspik
๐ฒ๐ฝ aspic
Etymology
The term 'aspic' originates from the French word 'aspic', which means a dish made with gelatinous meat stock. It is derived from the Old French term 'aspe', referring to the aspic or viper, sometimes related to a dish garnished with the image of the snake. The method of using gelatin to preserve and enhance the flavor of meats started gaining popularity in the 19th century, particularly in French cuisine. Aspic exemplifies the culinary finesse associated with French cooking, where presentation and flavor are intertwined. Over time, aspic has become an internationally recognized dish, evolving in various cultures with numerous adaptations and interpretations.