Aspic. Jelly derived from the clarified stock of meats, poultry or fish, selected as apporpriate. Cold dish set in aspic.
A clear soup made from an old chicken, shin of beef, knuckle of veal, root vegetables, leeks, celery and an onion stuck with cloves. It is cooked for a long time, cooled and strained and clarified. Served cold and jelllified.
Hazel grouse. A game bird found in woodlands on hillsides, often perching in trees, especially aspen and birch, in Scandinavia and Baltic countries, the former Yugoslavia and Central and Eastern Europe, as well as mountainous regions of northern Italy.
Agar agar. A gelatine-like product which is extracted from a brownish-white seaweed with thorny projections called tengusa. It is a useful vegetarian alternative to gelatine. It is dried in the sun and then boiled creating a viscous substance which is sold after processing into thin, transparent, white sheets. When dissolved in water it cools to a jelly. It has a great capacity for absorbing liquid. It is available in other forms, of which the most common are bar and powder. Agar-agar sets quickly and does not melt at room temperature. It is used by the Japanese in soups and confections, by the Chinese in yokan and the food industry in everything. It is represented by E406.
