Aspic

Aspic is a translucent, gelatinized coating that adds sparkle and shine to the products it enhances. It was originally used to form a protective barrier on foods that were set out on buffet tables for lengthy periods. Aspic has several culinary names. In French it is called aspic gelée [ahss-PEE(K) zhe-LAY]. In English its correct, full name is aspic jelly, although in North America the name is usually shortened to simply aspic. In classical cuisine, true aspic gelée begins with gelée de viande [zhe-LAY duh VYAHND], or meat jelly.