Aspic recipe

I love tomato aspic. It only took me twenty years to figure it out. You see, as much as I've lauded the cooking of the American South, the ...

What is aspic, and why does everyone think that it's a culinary nightmare they were happy to wake up from in 1980? We can answer the first thing, but you'll have to decide for yourself whether it's a nightmare or not. Aspic is a savory gelatin that's made using meat or vegetables. It's generally considered to be a type of salad, and it was all the rage in the 1970s. In fact, you might recognize aspic from photos of vintage recipes, where the dishes were often creatively decorated. This made…

Julia Child's Poached Eggs in Aspic or Oeufs en Gelee from Mastering the Art of French Cooking is an interesting recipe. The beef stock is gelatinized and in the middle of it is a runny poached egg. The weirdest part about eating it is that it's so cold!

This old fashioned tomato aspic is a classic dish that everyone should try. It was served at so many luncheons back in the day!

My mother often made this delicious condiment to go with our Easter ham. It is good with salmon as well, and well.....slather it on sandwiches or serve along with grains and/or vegetables, particularly broccoli, kale, or cauliflower.

What is aspic? It's not just that food your grandmother likes. It's actually the ultimate food trend from the 1970s. Find out all the wild ways to make aspic!

Aspic is a savory stock made from cooking meat slowly, creating a natural gelatin that thickens, then turns to a jelly when it cools. In the past, aspics

This Barefoot Contessa Classic Tomato Aspic recipe, also known as aspic salads, is one of the best and easiest to make aspic recipes ever. This spicy Tomato