Aspic is valid Scrabble Word

Definitions for ASPIC in dictionary:

NOUN:
• a clear savoury meat or fish-jelly used as a glaze, also ASPIS
• a savoury jelly made with meat stock, set in a mould and used to contain pieces of meat, seafood, or eggs
• savoury jelly used to coat meat, eggs, fish, etc
• The venomous asp.
• A piece of ordnance carrying a 12 pound shot.
• A European species of lavender (Lavandula spica), which produces a volatile oil. See Spike.
• A savory meat jelly containing portions of fowl, game, fish, hard boiled eggs, etc.
• savory jelly based on fish or meat stock used as a mold for meats or vegetables
OTHER DEFINITIONS:
• the asp

Words related to ASPIC

aspics10

Words that contain ASPIC

aspick14 aspics10 aspicks15

How to use ASPIC in a sentence

• If tomato or aspic jelly is prepared, some of that would save trouble.
• Garnish with slices of hard-boiled egg and Tomato Aspic.
• For Glaze dissolve 2 tablespoonfuls of the clear tomato aspic in saucepan.
• Fill in the little cups, piling it up cone-wise, and serve on a bed of aspic.
• It may be covered with glaze when turned out, or decorated with aspic jelly.
• See you, fair Janet, he brings the venom of the aspic under the assumed innocence of the dove.
• Garnish each tomato with a sprig of parsley and the salad-dish with blocks of aspic.
• Decorate the space above with slices of potato and beet cut in diamonds, and surround the base with light-green aspic cut in diamonds.
• Dip into a little aspic jelly or melted gelatine and arrange the quarters in the form of a circle, with the yolks outside.
• Pour in aspic to fill the space about the smaller mould, and, when this aspic is firm, dip out the water and ice.
• Make a pint of mayonnaise sauce with aspic jelly and coat the well-dried oysters with the sauce.
• When cold and very firm cut out the cutlets, giving a border of aspic to each.
• Surround with a border of aspic jelly, tinted a delicate green.
• When the sauce has set, brush over the medallions with aspic jelly, cold but not set.
• To make aspic for moulding or decorating a fish salad, use stock prepared from chicken or veal, or from fish.
• In an emergency, aspic may be made from the prepared extracts of beef, or from bouillon capsules.
• Aspic is often tinted delicately to harmonize with a particular color scheme.
• If blocks of greater thickness be required, fill the pan to the required depth with the liquid aspic.
• Cover these well with liquid aspic, then add a further layer of chopped parsley and finely chopped yolk of hard-boiled egg.
• Having covered this also with aspic, put in another layer of small squares of cheese and a few capers, and so continue the operation till the molds are quite full.
• When set on ice turn out of the molds and serve on lettuce leaves with mustard, cress and chopped aspic jelly.
• The aspic is made by using a meat or vegetable stock to which is added enough soaked gelatine to make a jelly when cold.
• While warm, add one-quarter of a cup aspic, pour into the mold over the meat.

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