Aspic Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. By the Middle Ages at the latest, cooks had discovered that a thickened meat broth could be made into a jelly and that the jelly could seal cooked meat from the air and therefore keep it from spoiling
/ / What is the name of the dish in which ingredients are set into a gelatine made from a meat stock or consommE?