An elaborate dish consisting of layers of aspic, truffle, strips of chicken breast and smoked ox tongue, set in aspic and served with salad italienne and sauce rémoulade.

An elaborate dish consisting of layers of aspic, truffle, chicken, and cockscombs coated with brown chaud-froid sauce, with chicken kidneys coated in white chaud-froid sauce and ox tongue, all finally set in aspic.

Roast ortolans cooled and set in aspic.

Aspic metropole with horseradish sauce. A sterlet, a species of sturgeon, is boned and skinned and then poached in white wine and fish stock. When cool it is decorated with slices of tomato, halved hard boiled eggs stuffed with caviar and crayfish tails, glazed with aspic made from fish stock. It is served with horseradish mixed with vinegar, a little sugar and whipped cream. This dish originated in Russia.

A sterlet, a species of sturgeon, boned and skinned and then poached in white wine and fish stock. When cool it is decorated with slices of tomato, halved hard boiled eggs stuffed with caviar and crayfish tails and glazed with aspic made from fish stock. This dish originated in Russia.

Seasoned; seasoned with .. To dress a salad.

Condiment, seasoning, dressing

Aromatic seasonings such as garlic, onions, cloves or sage.

A dressing made from bacon fat, vinegar and seasonings. It is often used with dandelion salad.

Salad dressing