Pronunciation: [ˈaspɪk] (IPA) 
The term "aspic" refers to a type of savory jelly made of meat or fish stock, used as a garnish or a main dish. The word is spelled a-s-p-i-c, with the stress on the first syllable. Its phonetic transcription in International Phonetic Alphabet is /ˈæspɪk/. The "a" sound is pronounced as in "cat," the "s" sound is pronounced as in "sit," the "p" sound is pronounced as in "pin," and the "i" sound is pronounced as in "bit."
Aspic is a culinary term that refers to a savory, gelatinous dish made by thickening meat or fish stock with gelatin or a similar agent. Derived from the French word "aspic," which means "jelly," aspic is traditionally served chilled and often as an appetizer or an accompaniment to cold dishes.
To prepare aspic, various ingredients such as meat, fish, or vegetables are typically combined with the stock, along with seasonings like herbs, onions, and spices. The mixture is then cooked until the flavors are infused, and gelatin is added to give it a solid, yet delicate texture when cooled. This gelatin also aids in preserving the ingredients within the dish.
Aspic can be served in different forms, such as molded into intricate shapes or layered with different ingredients for added visual appeal. It is commonly used as a base for showcasing other elements like meats, seafood, or vegetables, presenting them in an elegant, suspended state within the gelatinous matrix.
Historically, aspic has been a popular dish in European cuisine, particularly in French and Russian cooking. It requires careful preparation and presentation, often considered a sign of culinary skill and sophistication. While it may not be as widely consumed in contemporary cuisine, aspic continues to hold its place in traditional cooking and can be a delightful addition to special occasions or meals when seeking a nostalgic touch.
A small serpent whose bite is fatal.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "aspic" has an interesting etymology. It ultimately derives from the Latin word "aspis" which means "asp", a type of venomous snake. In Ancient Rome, the term "aspic" referred to a dish made from the flesh of the asp snake.
Over time, the term "aspic" took a broader meaning and came to denote a savory jelly-like dish made from meat, fish, or vegetables set in a meat or fish stock, sometimes combined with gelatin. This culinary usage of "aspic" emerged in medieval and Renaissance Europe.
The English word "aspic" itself entered the language during the late 17th century, borrowing directly from the French term "aspic". In French cuisine, "aspic" refers to both the dish and the process of creating the savory jelly. The French, in turn, adopted the term from the earlier Latin usage.
