Label
All
0
Clear all filters
Appears in

By Robert Carrier

Published 1965

  • About
The culinary term for calf’s foot jelly, or jelly made with bones of meat, fish or poultry. Any meat, fish, poultry, game or vegetable may be served “in aspic”.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title