Jellied Stocks

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

An aspic or gelée results when a clarified stock that has a high content of gelatinous material solidify. Aspics can be made from any type of clarified stock and flavored with wines such as port, sherry, Madeira, Sauternes, or champagne. The finished color of the jelly will depend on the type of stock used. Aspics are used to glaze cold dishes, to make terrines and pâtés, in the preparation of sauces such as chaud-froid (a cooked dish served cold, coated with a gelatin film or gelatinous sauce), or as a simple jelly cut into decorative shapes and used to garnish cold dishes.