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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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(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]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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|Noun||1.||aspic - savory jelly based on fish or meat stock used as a mold for meats or vegetables|
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
aspic[ˈæspɪk] N → gelatina f (de carne etc)
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