Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Plural form of
aspic .
Etymologies
Sorry, no etymologies found.
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Examples
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GELATINS, TEA PROGRAM, see images of decoratively molded jellies and aspics that served as Victorian centerpieces; taste gelatins; and learn to prepare and present artistic appetizers or desserts.
Fairfax County community calendar, June 24 to July 1, 2010 2010
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And traditional aspics had the additional benefit of not needing refrigeration to keep, so it was a nicely low-tech preservation method.
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Aspic is just a fancy word for a savory gelatin; aspics were popular in the fifties think of those molded salads, but in my family and many others' across the South aspic never went out of style.
Why I Love Tomato Aspic Mercedes 2007
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Then came the holiday of vegetable depletion, and as I surveyed the buffet I saw the tomato aspics my aunt had made, perfectly shaped in Christmas tree molds and decorated with green olives for the season.
Why I Love Tomato Aspic Mercedes 2007
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Then came the holiday of vegetable depletion, and as I surveyed the buffet I saw the tomato aspics my aunt had made, perfectly shaped in Christmas tree molds and decorated with green olives for the season.
Archive 2007-12-01 Mercedes 2007
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Aspic is just a fancy word for a savory gelatin; aspics were popular in the fifties think of those molded salads, but in my family and many others' across the South aspic never went out of style.
Archive 2007-12-01 Mercedes 2007
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Cooking the Stock A classic meat stock should be as clear as possible, so that it can be made into soup broths and aspics that will be attractive to the eye.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Fish jellies and aspics are especially delicate due to the low melting temperature of fish gelatin; they and their plates should be kept distinctly cold to prevent premature melting.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The shells of lobsters, crayfish, and some crabs are often cooked to extract both flavor and color for sauces the French sauce Nantua, soups, and aspics.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The shells of lobsters, crayfish, and some crabs are often cooked to extract both flavor and color for sauces the French sauce Nantua, soups, and aspics.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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