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aspic jelly

A Dictionary of Food and Nutrition | 2005 | 282 words | Copyright

aspic jelly A clear jelly made from fish, chicken, or meat stock, sometimes with added gelatine, flavoured with lemon, tarragon, vinegar, sherry, peppercorns, and vegetables, used to glaze foods such as meat, fish, and game. The name may be derived from the herb espic or spikenard.

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DAVID A. BENDER. "aspic jelly." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "aspic jelly." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-aspicjelly.html

DAVID A. BENDER. "aspic jelly." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-aspicjelly.html

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