jelly used as a mold for meats or vegetables
Meat jelly; Cold mold; Gelatin garnish; Butcher's jelly; Savory
jelly; Jellied side dishes; Canned ham glaze
2 times a year
in English language:
53518 / 86800
is a dish in which ingredients are set into a gelatine,
jelly-like substance made from a meat stock or consommé.
cooled, stock congeals because of the natural gelatin found in
the meat. The stock can be clarified with egg whites, and then
filled and flavored just before the aspic sets. Almost any type
of food can be set into aspics. Most common are meat pieces,
fruits, or vegetables. Aspics are usually served on cold plates
so that the gel will not melt before being eaten. A meat jelly
that includes cream is called a chaud-froid.
any type of meat can be used to make the gelatin: beef, veal,
chicken, or even fish. The aspic may need additional gelatin in
order to set properly. Veal stock provides a great deal of
gelatin, the meat that makes the stock is often cooked with veal
for that reason. Fish consommés usually have too little
natural gelatine, so the fish stock may be double-cooked or
supplemented. Since fish gelatin melts at a lower temperature
than gelatins of other meats, fish aspic will be more delicate
and will melt more readily in the mouth.
meat jellies were made before fruit and vegetable jellies. By the
Middle Ages at the latest, cooks had discovered that a thickened
meat broth could be made into a jelly and could coat cooked meat
to keep it from spoiling by sealing in from the air. A detailed
recipe for aspic is found in Le
written in around 1375.
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Tu >1 07 Moroccan