Aspic

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Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé.wikipedia
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Stock (food)

stockchicken stockfond
Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé.
Pork, although a popular base for stock in Chinese cuisine, is considered unsuitable for stock in European cooking due to its greasiness (although 19th-century recipes for consomme and traditional aspic included slices of mild ham), and mutton was traditionally avoided due to the difficulty of avoiding the strong tallowy taint imparted from the fat.

Consommé

consommeconsommé soupmadrilene
Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé.
It is often found in other cold-cuisine items, especially those that use aspic, or natural gelatin.

Jello salad

Jell-O saladcongealed saladpretzel jello salad
Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called jello salads in the United States or gelatin salads elsewhere.
When one uses plain gelatin instead of sweetened gelatin, then the use of vegetables becomes more common, such as in tomato aspic.

Gelatin

gelatinegelatinousjelly
Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé.
This process is used for aspic.

Romanian cuisine

RomanianRomaniaRomanian dish
Romanian and Moldovan piftie (răcitură) is usually made with pork offal, boiled with garlic and bay leaves.
Tobă (head cheese) – based on pig's feet, ears, and meat from the head suspended in aspic and stuffed in the pig's stomach;

Head cheese

brawnsouseŠvargl
Variants range from one served in a dish with lot or rather delicate gelatin, to tlačenica more resembling German Sülze, a kind of head cheese.
A version pickled with vinegar is known as souse. Head cheese is not a dairy cheese, but a terrine or meat jelly often made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic.

Offal

organ meatorgan meatsvariety meats
Romanian and Moldovan piftie (răcitură) is usually made with pork offal, boiled with garlic and bay leaves.
There is also a twofold variation on the concept of head cheese: piftie which does contain gelatin, is served cold and is usually only made from pork or beef (traditionally only pork), but does not contain as much head material (usually only the lower legs and ears are used since they contain large amounts of gelatin) and pacele which is exclusively made of meat and tissue found on the head (save for the eyes and usually only made from lamb; addition of brain and tongue varies by local habit).

Oxtail

beef tailsox tailtail
Jokpyeon is a dish prepared by boiling cow's trotters and/or other cuts with high collagen content, such as cow's head, skin, tail and pig's head in water for a long time, so that the stewing liquid sets to form a jelly-like substance when cooled.
Oxtails are also one of the popular bases for Russian aspic appetizer dishes (холодец or студень), along with pig trotters or ears or cow "knees", but are the preferred ingredients among Russian Jews because they can be kosher.

Galantine

Galantine
A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic.

Pork pie

pork piesMelton Mowbray pork pieMelton Mowbray pork pies
The meat in pork pies is preserved using pork jelly.
Occasionally the top crust is dispensed with altogether in favour of a layer of cranberries sealed into place with aspic.

Jell-O

jelloalcohol-infused gelatin dessertJell-O Shot
Jell-O
By 1930, there appeared a vogue in American cuisine for congealed salads, and the company introduced lime-flavored Jell-O to complement the add-ins that cooks across the country were combining in these aspics and salads.

Smørrebrød

smørrebrød'' shop
In Denmark aspic is called sky and is mainly used as a topping in open sandwiches, it is made from meat juices and gelatin, sometimes with mushrooms in. Sky is almost solely used in the danish open faced sandwiches, smørrebrød, where is it a topping for cold cuts.
Dyrlægens natmad (Danish: Veterinarian's midnight snack) — on a piece of dark rye bread, a layer of liver pâté, topped with a slice of salt beef and a slice of meat aspic. This is all decorated with raw onion rings and garden cress.

Larks' Tongues in Aspic

album of the same nameThe Talking Drum
Larks' Tongues in Aspic
The name refers to a traditional English delicacy, Larks' Tongues in Aspic.

P'tcha

P'tcha (Jewish)
P'tcha or galareta (also known as "calves' foot jelly") is a traditional Ashkenazi Jewish dish prepared from calves' feet, a type of an aspic.

Meat-jelly Festival

Jelly festival
Meat-jelly Festival
The proverb "Blinks like frog in the Miskolc kocsonya" dates from the nineteenth century.

Pâté

pâtésmeat pastePate
Pâté
Baked pâté en croûte usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid aspic in the hollow space before chilling.

Dyrlægens natmad

It is in particular important in Dyrlægens natmad (The Veterinarian's Midnight Snack), where it is used with leverpostej, sliced salt beef and onions.
The simplest form of Dyrlægens natmad consists of a slice of rugbrød with a base spread of butter or fat, a layer of leverpostej, sliced salt beef, meat stock aspic and red onion rings on top.

Jokpyeon

Jokpyeon is a dish prepared by boiling cow's trotters and/or other cuts with high collagen content, such as cow's head, skin, tail and pig's head in water for a long time, so that the stewing liquid sets to form a jelly-like substance when cooled.

Rullepølse

version
It is also used on top of rullepølse.
It is often use on rugbrød to make the traditional Danish open-faced sandwich, smørrebrød, usually garnished with a thick slice of sky and rings of raw onion.

Garde manger

pantry chef
Garde manger
In other high-profile classically influenced restaurants and hotels, the position pertains to the classical preparations, which often include pâtés, terrines and elaborate aspics.

Chaudfroid sauce

Chaudfroid sauce
A simpler preparation of chaudfroid sauce without the use of meat can be made by using espagnole sauce, adding ingredients such as aspic jelly, gelatin, cream and sherry to it, and cooking the mixture.

Umami

savorysavouryumami taste
Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called jello salads in the United States or gelatin salads elsewhere.

Egg white

albumenegg whitesegg albumen
The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets.

Fruit

fruitsseed podfruiting
Most common are meat pieces, fruits, or vegetables.

Vegetable

vegetablessalad vegetablewild vegetables
Most common are meat pieces, fruits, or vegetables.