Aspic is a clear stock derived from meat, poultry or fish, strained, clarified and chilled until it sets in jelly form, with added gelatine if required. It also describes a cold dish set in aspic, the flavour selected as appropriate. Dishes may be set in aspic or decorated with cubes or other cut shapes of aspic.
Aspic is put into a mould, decorated with small shrimps and truffles and then filled with a froth of shrimps and aspic. It is then cooled and unmoulded.
Foie gras studded with truffles, wrapped in bacon, poached in Madeira with egg whites and set in a mould in aspic.
"Lobster aspic." Aspic put into a mould, dotted with slices of truffle and hard boiled egg, filled with lobster salad, chilled and unmoulded.
