Aspic is a savory jelly made from meat, fish, or vegetable stock that has been cooled and set into a firm, jelly-like consistency. It is typically used as a garnish for meat, fish, or vegetable dishes or served as a cold appetizer.
Aspic is often used to add flavor and texture to dishes, especially in classical French cuisine. It can be used to encase meats, vegetables, or other ingredients in a jelly-like layer, which can help to preserve the food and keep it moist.
Aspic is typically made by simmering meat, bones, vegetables, and herbs in water to create a flavorful stock. Gelatin or another gelling agent is then added to the stock, which is then chilled until it sets.
While aspic can add an elegant touch to a dish, it may not be as popular today as it once was. However, it is still used in some traditional dishes, and some chefs and home cooks continue to use it for its unique flavor and texture.