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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 ...
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. It is usually eaten cold, at room temperature, or in a sandwich.
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".
Spread peanut butter on one piece of bread and jelly on the other, as you would making a regular PB&J Place both pieces together into a sandwich Cut into 4 slices (give or take)
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You can still enjoy comfort food fare like Philly cheesesteaks and barbecue pork sandwiches during your lunch hour, and these recipes clock in at 350 calories or less!
A sandwich made with a doughnut instead of bread (can be made with fried chicken, bacon, ham, sausage, cheese, etc.) Dyrlægens natmad: Denmark: Made with a piece of dark rye bread, a layer of leverpostej, topped with a slice of salt beef and a slice of meat aspic, topped with raw onion rings and garden cress. Egg: Global
Ingredients for The Moist Maker Sandwich. You're going to need leftover turkey and stuffing (1 serving or so of each), leftover gravy, cranberry sauce, romaine lettuce, mayo (optional) and three ...