SC - Meat jelly (was: french cooking etc.)
david friedman
ddfr at best.com
Mon Feb 2 20:47:10 PST 1998
Stefan quoted me:
>>There are period recipes for meat (and fish) jellies; ...
>
>Is this the same as aspic? We had a recent discussion on this list about
>aspic (which is now in my file aspic-msg). Is aspic something else? Or
>is meat jelly a more general category that includes aspic?
>
Yes, I believe this is the same as aspic; I was using the word "jelly"
because the period recipes are called things like "gele of flessh" or
"gelye de fysshe". I don't know when the word "aspic" comes into use for
this sort of thing in English.
Elizabeth/Betty Cook
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