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Aspic with chicken and eggs. Aspic (/ ˈ æ s p ɪ k /) [1] or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly.
In French cuisine, galantine (French:) is a dish of boned, stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic. Galantines are often stuffed with forcemeat , and pressed into a cylindrical shape.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Move over, Wordle, Connections and Mini Crossword—there's a new NYT word game in town! The New York Times' recent game, "Strands," is becoming more and more popular as another daily activity ...
Connections Sports Edition is just like the regular Connections word puzzle, in that it's a game that resets at 12 a.m. EST each day and has 16 different words listed.
[1] [2] [3] Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin. [4] They may also be cooked in a wide variety of non-pottery terrine moulds, such as stainless steel, aluminium, enameled cast iron, and ovenproof ...
Related: 16 Games Like Wordle To Give You Your Word Game Fix More Than Once Every 24 Hours We'll have the answer below this friendly reminder of how to play the game .
Head cheese, Elizabeth's restaurant, New Orleans Head cheese (Dutch: hoofdkaas) or brawn is a meat jelly or terrine made of meat. [1] Somewhat similar to a jellied meatloaf, [1] it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic.