Aspic

Aspic (Fr. gelée) is the savory jelly made from clarified stock, used to coat meats, poultry, fish and vegetables. It first comes to mind as part of grand banquets and buffets, but it is also an important part of charcuterie. Clarified aspic may be used to add a shiny and protective coating to a cold roast bird or to galantines and ballotines. It can also be layered in a mold, as in the popular poached eggs set in aspic with a slice of ham and a piece of truffle. For more elaborate aspic molds cooked vegetables are arranged in complex designs, sometimes with ham and chicken. Each layer is allowed to set firmly before another is added. Sliced aspic can be cut in pretty shapes to decorate canapés and salad platters. Many country specialties that do not require the shimmering transparency of clarified aspic are simply made with boiled-down cooking liquid. Aspic can also be used instead of plain gelatin in savory mousses.