Also found in: Thesaurus, Medical, Acronyms, Encyclopedia, Wikipedia.
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.]
[French, from Old French, alteration of aspe, from Latin aspis; see asp.]
(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]
(Animals) an archaic word for asp1
[C17: from French, from Old Provençal espic spike, from Latin spīca, head (of flower); compare spikenard]
(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]
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]
n. Obs. asp1 (def. 1).
[1520–30; < Middle French]