A Dandy in Aspic was created in 1968.
'une terrine' is a kind of paté cooked in eathenware.
la terrine de mousse de thon
The duration of A Dandy in Aspic is 1.78 hours.
In cooking, a clear savoury jelly made from any kind of stock is called an aspic. It's usually moulded to form an attractive shape, as with dessert jelly, sometimes as part of a terrine, or used to coat pieces of cooked (frequently poached) meat which are usually decorated with dainty strips and other bits of vegetables, or chopped to give a glistening, golden garnish to a dish.Meats and sometimes vegetables or eggs coated in aspic, a French specialty enthusiastically adopted by the English, are referred to as chaudfroid, or sometimes chaud-froid, pronounced sho-frwah. The aspic can be used with a sauce such as bechamel in these dishes.The link below shows some charming prints of chaudfroid dishes and other presentations using aspic.
you look on the bottom of it.
Larks' Tongues in Aspic - instrumental - was created in 1973.
Larks' Tongues in Aspic was created on 1973-03-23.
pronounced te'rin
Aspic is a kind of jelly, usually made from the bones of dead animals. Aspen is in Colorado, USA.
srry i dont know
Aspic et coeur - 1994 is rated/received certificates of: Belgium:Tous