Aspic

Aspic is a dish or culinary ingredient made from clear, set meat or vegetable jelly, formed by chilling a rich stock enriched with gelatine. It is used to coat and preserve meat, fish or vegetable components, giving them a glossy, transparent finish and extending their shelf life. In the kitchen, it is used to prepare cold platter dishes, formal terrines, pâté en croûte and decorative galantines. Aspic was a staple of classical French and Central European cold cuisine. Today it is also used in modern elegant starters and buffet dishes where visual presentation plays an important role.