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Cookery Class >>> Glossaries |  |
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Aspic Aspic is the transparent jelly in which cold fish, poultry and meat are sometimes served. Tomato aspic, made with tomato juice and gelatin, is opaque. It is sold in powered form and can be made at home. Use: It is used as a garnish to glaze and protect fish and other foods from drying out. Clear aspics may be used as a base for molded dishes, or as glazes for cold dishes of fish, poultry, meat and eggs. Using a calf's foot in the stock gives it a finer setting quality. |
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All listings under 'A' in A-Z OF INGREDIENTS |  |
- Aubergine or eggplant
- Acidulated water
- Amaranth
- Anchoiade
- Agnolotti
- Arborio rice
- Aniseed
- Albumen
- Artichoke
- Anchovy
- Asafoetida
- Aspic
- Annato seeds
- Arrowroot
- Angelica
- Anchovy essence
- Agar- Agar
- Allspice
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