A clear savory jelly made from meat, fish, or vegetable stock, used to coat foods or as a garnish in cooking.
From French 'aspic,' possibly from 'aspe' (asp, the snake) because of the jelly's slithery appearance, though origins remain debated among food historians.
Aspic was the height of French culinary sophistication—fancy chefs would compete to make the clearest, most perfect aspic, and a wobbly aspic mold was basically the Jell-O salad of 1800s aristocracy.
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