aspic

as·pic ¹  (spk)

n.

A clear jelly typically made of stock and gelatin and used as a glaze or garnish or to make a mold of meat, fish, or vegetables.

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[French, from aspic, asp (from the resemblance of the jelly's coloration to an asp's); see aspic².]

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as·pic ²  (spk)

n. Archaic

An asp.

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[French, from Old French, alteration of aspe, from Latin aspis; see asp.]

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aspic¹

n

(Cookery) a savoury jelly based on meat or fish stock, used as a relish or as a mould for meat, vegetables, etc.

[from French: aspic (jelly), asp¹; variously explained as referring to its colour or coldness as compared to that of the snake]

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aspic²

n

(Life Sciences & Allied Applications / Animals) an archaic word for asp¹

[from French, from Old Provençal espic spike, from Latin spīca, head (of flower); compare spikenard]

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aspic³

n

(Life Sciences & Allied Applications / Plants) either of two species of lavender, Lavandula spica or L. latifolia, that yield an oil used in perfumery: family Lamiaceae (labiates)

[from Old French, a variant of aspe asp²]

Thesaurus

Noun

1.

aspic - savory jelly based on fish or meat stock used as a mold for meats or vegetables jelly, gelatin - an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods

Translations

aspic [ˈæspɪk] N → gelatina f (de carne etc)

aspic [ˈæspɪk] n → gelée f
in aspic → en gelée

aspic

n (Cook) → Aspik m or nt, → Gelee nt

aspic [ˈæspɪk] n chicken in aspic → aspic m inv di pollo