Jeni Wright, Eric Treuille, Le Cordon Bleu

ASPIC

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A clear fish, poultry or meat jelly made of clarified stock or consommé and gelatine; used as a base for moulded dishes or as a glaze for cold food.

© 1996 All rights reserved. Published by Le Cordon Bleu.