aspic
ASPIC
aspic
Aspic jelly.
Aspic jelly.
Redcurrant jelly pairs exceptionally well with roasted meats, particularly lamb and pork, as its tartness complements the richness of the meat. It can also enhance cheese platters, especially with creamy cheeses like brie or goat cheese. Additionally, redcurrant jelly works wonderfully as a spread on toast or scones, making it a versatile accompaniment in both savory and sweet dishes.
aspic
Lobster pie or meat pie.....
ASPIC
yes, there is a jelly fish
Yes, sage is an herb. It is commonly used in meat dishes, and savory sauces.
Aspic jelly is a savory gelatin made from meat stock or broth that has been clarified and set with gelatin. It is often used to encase meats, vegetables, or seafood, creating a visually appealing dish that is served cold. Aspic is traditionally associated with French cuisine and can be flavored with herbs, spices, or wine to enhance its taste. It is commonly found in terrines, pâtés, and as a decorative element on cold platters.
The jelly traditionally served with roast mutton is mint jelly. Its sweet and tangy flavor complements the rich, savory taste of the mutton, enhancing the overall dining experience. This classic pairing is especially popular in British cuisine, where it has been enjoyed for centuries.