Aspic (Estonian Recipe

Aspic. It is basically a meaty jelly, a combination of meat and various other ingredients that is allowed to cook slowly and turns into jelly. The meat is taken from the leg of the animal, often from beef , but sometimes from pork , rabbit or lamb .


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  • 1 Origin
    • 1 Origin of the name
  • 2 Gelatin
  • 3 Preparation
    • 1 Suggestion
  • 4 Sources


The earliest aspic is believed to have been prepared on English soil in medieval times, when a type of jellies was produced from meat and fish products. The process began with a broth to which, if it was meat, a beef hoof was added to give it the gelatinous texture, while to the fish being more delicate, the animal’s bones were added.

Name’s origin

The term “aspic” comes from the Latin aspis, which designated a snake. It was also applied to a shield that represented a coiled reptile. By analogy this name was given to certain spiral molds.


Natural gelatin is protein, they are the collagens that are extracted from the pig’s bark and its bones, but also from the skins and bones of bovine animals, birds and fish skins . Making broth with this raw material allows collagens to pass into the liquid. Gelatin ( meat , poultry , fish or pectin based for fruits) varies according to the nature of the main element ( poultry escalope , sole fillet , foie gras in medallion, fresh cut vegetables, pieces of fruit, etc. ) used to prepare the aspic. The jelly is scented according to said element, with port, madeira , marsalaor sherry .


To make an aspic, you must prepare a jelly with broth and gelatin powder or in sheets, and let it cool. Put the chosen filling in a mold: meat , fish , seafood , etc. and cover with the gelatin , leaving to curdle in the refrigerator. It is usually accompanied with a sauce to your liking. To unmold an aspic, it is good to immerse the mold for a few seconds in boiling water so that it can easily peel off. It is very lucid on a buffet table and is refreshing and very rich.


The aspic must always be kept at a low temperature so that it does not melt, they are eaten cold and normally accompany the foie gras, since when put together they make a perfect marriage.


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