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Aspic (/ ˈ æ s p ɪ k /) [1] or meat jelly is a savory 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 its simplest form, aspic is essentially a gelatinous version of ...
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 ...
Chaudfroid sauce, also spelled as chaud-froid sauce, [1] is a culinary sauce that can be prepared using a reduction of boiled meat carcasses and other ingredients. Simpler preparations of the sauce omit the use of meat, and some use sauces such as espagnole, allemande or velouté as a base.
This quick and easy orzo recipe is a 30-minute dinner that’s low on dishes and full of gooey, melted cheese flavor. It’s like an adult twist on mac and cheese that the entire family will love ...
How To Make My Sheet Pan Salmon with Broccolini. For about four servings, you’ll need: 2 bunches broccolini (about 1 pound) 2 teaspoons dark sesame oil or canola oil
The dish was sometimes boiled or simmered before or after straining, and sometimes left uncooked, [3] depending on the recipe. Surviving recipes indicate that the sauce may have complemented fish, eels, [4] [5] [6] geese, and venison. [7] Galantine also appears in Geoffrey Chaucer's "To Rosamond", parodying extravagant declarations of courtly love:
19. Christmas Pudding. Christmas pudding (also known as plum pudding) dates back to the 14th century.This blend of flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched ...
A version in aspic from Sicily known as liatina includes the head, feet, skin and ears, flavored with bay leaf, pepper, vinegar and lemon. Sliced Latvian head cheese. Latvia: Galerts is a similar Latvian food consisting of meat in gelatin, often with vegetables, such as carrots, and celery added to the resulting colloidal suspension.