aspic

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Related to Chaud-froid: aspic

as·pic 1

 (ăs′pĭk)
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.

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

as·pic 2

 (ăs′pĭk)
n. Archaic
An asp.

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

aspic

(ˈæspɪk)
n
(Cookery) a savoury jelly based on meat or fish stock, used as a relish or as a mould for meat, vegetables, etc
[C18: from French: aspic (jelly), asp1; variously explained as referring to its colour or coldness as compared to that of the snake]

aspic

(ˈæspɪk)
n
(Animals) an archaic word for asp1
[C17: from French, from Old Provençal espic spike, from Latin spīca, head (of flower); compare spikenard]

aspic

(ˈæspɪk)
n
(Plants) either of two species of lavender, Lavandula spica or L. latifolia, that yield an oil used in perfumery: family Lamiaceae (labiates)
[C16: from Old French, a variant of aspe asp2]

as•pic1

(ˈæs pɪk)

n.
a savory jelly usu. made with meat or fish stock or tomato juice and gelatin, chilled and used in molded dishes or as a garnish.
[1780–90; < French, literally asp]

as•pic2

(ˈæs pɪk)

n. Obs. asp1 (def. 1).
[1520–30; < Middle French]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.aspic - savory jelly based on fish or meat stock used as a mold for meats or vegetablesaspic - 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] Ngelatina f (de carne etc)

aspic

[ˈæspɪk] ngelée f
in aspic → en gelée

aspic

n (Cook) → Aspik m or nt, → Gelee nt

aspic

[ˈæspɪk] n chicken in aspicaspic m inv di pollo
References in classic literature ?
Dorian," said Lord Henry at last, as the chaud-froid was being handed round, "what is the matter with you to-night?
In 1913, Tagore had a mock turtle soup for starter; fillet of turbot, fattened hen with marrow stuffed artichokes, green beans and potatoes, chaud-froid of quail with salad as main dish and praline ice cream for dessert.
La dendinite est facilement reperable par la sensation d'extreme sensibilite de la dent et de chaud-froid qui survient.