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Chicken, egg and vegetables in aspic

Aspic is another name for jelly made from meat or fish . The term also refers to cold, salty dishes made from different, mostly separately prepared foods that are coated with jelly. The collective German term for some of these dishes is Sülze . Colloquially, aspic is also called "glibber". Classic recipes are e.g. B. eel in jelly , lobster , crab or chicken in wine jelly , foie gras in Madeira jelly and hare in port wine jelly .


The word "aspic" in the 19th century from the French aspic , 'jelly , meat sauce', borrowed fund 'whose origin is uncertain. According to Émile Littré , it goes back to " aspis viper "; the transfer of meaning is derived from the expression froid comme un aspic 'cold as a viper' . The wise man , on the other hand, names the oil of the lavender bush ( Lavandula latifolia , Great Speik) as the origin of the word; he explains the transference through the commonality of being an important essence.


Herring in aspic

For the preparation of aspic dishes, small portions made of metal or glass are strongly cooled, poured with spiced, still liquid jelly, cooled again until a thin coat has solidified on the vessel wall, the remaining jelly is poured off, small slices of truffles, carrots , Cucumbers or the like are decoratively pickled, the ice-cold filling of meat, fish, seafood , hard-boiled eggs or vegetables are put in and everything is filled with liquid jelly. After the jelly has completely solidified in the refrigerator, the molds are briefly dipped in hot water and the aspikes thrown onto plates.

They are usually served as an appetizer, along with a taste matching cold sauce such as mayonnaise , remoulade , Gloucestersauce , Chantilly sauce , tartar sauce or Ravigote .

Further use

Aspic is also used to glaze food .


Individual evidence

  1. ^ Hubert Scheuer: Escape from East Prussia 1944/45 . In: Andreas Mettenleiter (Ed.): Tempora mutantur et nos? Festschrift for Walter M. Brod on his 95th birthday. With contributions from friends, companions and contemporaries (=  From Würzburg's city and university history . Volume 2 ). Akamedon, Pfaffenhofen 2007, ISBN 3-940072-01-X , p. 121–125 , here: p. 123 .