Definition of Aspic

1. Noun. Savory jelly based on fish or meat stock used as a mold for meats or vegetables.

Generic synonyms: Gelatin, Jelly



Definition of Aspic

1. n. The venomous asp.

2. n. A European species of lavender (Lavandula spica), which produces a volatile oil. See Spike.

3. n. A savory meat jelly containing portions of fowl, game, fish, hard boiled eggs, etc.

Definition of Aspic

1. Noun. a dish in which ingredients are set into a gelatine, jelly-like substance made from a meat stock or consommé. ¹

2. Noun. (obsolete) an asp, a small venomous snake of Egypt. ¹

3. Adjective. aspish; relating to an asp, a small venomous snake of Egypt. ¹

¹ Source: wiktionary.com

Definition of Aspic

1. the asp [n -S] - See also: asp

Medical Definition of Aspic

1. A savory meat jelly containing portions of fowl, game, fish, hard boiled eggs, etc. Origin: F, prob. Fr. Aspic an asp. Source: Websters Dictionary (01 Mar 1998)

Aspic Pictures

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Lexicographical Neighbors of Aspic

asphyxiant
asphyxiants
asphyxias
asphyxiate
asphyxiated
asphyxiates
asphyxiating
asphyxiating thoracic chondrodystrophy
asphyxiating thoracic dysplasia
asphyxiation
asphyxiations
asphyxiator
asphyxies
asphyxophilia
asphyxy
aspic (current term)
aspick
aspicks
aspics
aspides
aspidia
aspidin
aspidinol
aspidistra
aspidistras
aspidium
aspidobranchia
aspidolite
aspidomancy
aspidosamine

Literary usage of Aspic

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Century Cook Book by Mary Ronald (1895)
"With aspic, cold meats and salads can be made into most Uses. attractive dishes; ... aspic 1 fowl. 2 onions. 1 shin of beef. 1 carrot. 1 knuckle of veal. ..."

2. The Royal Cookery Book: (le Livre de Cuisine) by Jules Gouffé, Alphonse Gouffé (1869)
"aspic OF CHICKEN PUREE A LA REINE Put a layer of aspic Jelly, \ inch thick, in a plain cylinder- mould ; when set, put on it a £-inch layer of Chicken Puree ..."

3. The Invalid's Own Book: A Collection of Recipes from Various Books and by Mary Anne Boode Cust (1853)
"When you hare made the aspic to your taste, add the whites of four or fire eggs whisked light. Stir them on the fire constantly in the boiling aspic. ..."

4. German Cookery for the English Kitchen by Ella Oswald (1906)
"(ASPARAGUS IN aspic.) For 6 Persons. Time of Preparation : 2 hours. 2 Ibs. fresh asparagus or i Ib. tinned asparagus. f pint asparagus water. i gill ..."

5. Curiosities of Medical Experience by John Gideon Millingen (1839)
"THE aspic. VARIOUS opinions.are entertained respecting the reptile that ... However, later observers have now clearly ascertained that the aspic of the ..."

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