I have some major food phobias. Recipes which fill me with total fear and trepidation. Aspics are one of them. I have yet to muster up the courage to conjure up one of these gelatinous dishes. Part of the hesitation I have is due to the fact that I have absolutely no desire to try “jello gone savory.”
aspic /aspik /
a savory jelly made with meat stock, set in a mold and used to contain pieces of meat, seafood, or eggs.
Though I myself cannot see the appeal, aspics have existed for several hundred years in the culinary world. The term dates back to the late 18th century.
Aspics get their gelatinous quality from chicken, fish, beef or veal stock. When the stocks are cooled the collagen (found in the animal’s connective tissue) sets, creating a gelee.
Meaty jello. Yeah. I’m still not feeling it.