After the aspic is poured into the pans, sprinkle upon it some fine-cut Spanish pimentos.
A mould of aspic in which there are vegetables; something concealed.
Make a pint of mayonnaise sauce with aspic jelly and coat the well-dried oysters with the sauce.
When firm, cut them out with a border of aspic to each, and serve on chopped aspic.
Then put in a basin and whisk in ½ pint of aspic jelly and a small teacupful of very thick cream.
Decorate it with endive, and put a border of aspic jelly round it.
Stir all into a tablespoonful of mayonnaise and one of aspic, semi-fluid of course.
This receipt is given in the manner in which aspic is made in France.
Wash the shell of an egg before breaking it, beat up white and shell to a strong froth, and stir into the aspic.
For instance, we had quite a large supply of foie gras and larks in aspic.
1789, "savory meat jelly," from French aspic "jelly" (18c.), literally "asp," from Old French aspe (see asp) + ending from basilisc "basilisk" (the two creatures sometimes were confused with one another). The foodstuff said to be so called from its coldness (froid comme un aspic is said by Littré to be a proverbial phrase), or the colors in the gelatin, or the shape of the mold.