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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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aspic the name for a clear savoury jelly used for holding together or garnishing cold meat or fish dishes, has an uncertain derivation and dates back only to the late 18th century, when it meant the whole dish not just the jelly element.

Aspic is properly made, as its great proponent carême would have insisted, from knuckle of veal or calf’s foot, but ready-to-use powdered aspic is widely used.