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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.
A basil salmon terrine. A terrine (French pronunciation:), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.
Oxtails are also one of the popular bases for terrine-like kholodets, the Eastern European aspic dish, also prepared from cows' knees, pig trotters or ears. Stewed oxtail cooked with lima beans or lablab —both known as butter beans— or broad beans and traditionally served with plain white rice and latterly, with rice and peas is commonly ...
P'tcha, fisnoga or galareta (also known as "calves' foot jelly") is a traditional Ashkenazi Jewish dish. It is a kind of aspic prepared from calves' feet. [ 1 ] The name appears to derive from the Turkish words paça çorbası , or "leg soup".
The dish consists of chopped eels boiled in aspic stock that is allowed to cool and set, forming a jelly. It is eaten cold. Belgium Paling in 't groen ("Eels in the green") Specialty of the Brussels – Dendermonde – Antwerp area. Freshwater eels cut to about 5 cm (2 in) pieces, cooked in green herb sauce.
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.
According to dict1 aspic is: "a transparent jelly made from animal bones that is used in cold savoury foods" According to dict2 aspic is: a "clear jelly which food can be put into when it is being served cold" However, the Cambridge definition is more precise because it says about savoury foods, which is - in my opinion - an important stipulation.
In Indonesia, desserts are called as pencuci mulut or hidangan penutup. The style of cooking and foods in Indonesian cuisine —including desserts —are local cuisine with Arabs, Chinese, Indian, and European (especially Dutch, Portuguese, and Spanish) cuisine influences, adapted to local tastes, local palates and indigenous ingredients.