SC - aspic? or something else

[Stefan li Rous]

Adamantius said in reply to my reply to Helen:

> Stefan li Rous wrote:
> >
> > Helen asked:
> >
> > > > >Also, what is crayfish jelly?
> > > > >
> > > > >"Side dish: crayfish jelly, loach jelly, small rabbits and pigs.
> > >
> > > Thank you Elizabeth,
> > >
> > >         I saw the recipe, but I do not know what it is.  Is it a jelly (for
> > > bread) or more like an aspic?
> >
> > I assumed it was an aspic. You may find some useful comments about aspics
> > in this file in the FOOD section of my Florilegium:
> 
> Crayfish jelly is most likely a solid, clear fish jelly (crayfish don't seem
> to have the right kinds of proteins to gel on their own, ditto crabs,
> lobsters, and shrimp) flavored and garnished with crayfish. If you've ever
> seen head cheese in the market, it's probably something along those lines,
> except made with fish and crayfish instead of hog's head. Not unlike a jellied
> shrimp salad, which actually sounds to me like it might be pretty good.

This is an aspic, right? If not, how is an aspic different from this?

The first time I'd ever heard of aspic was on this list so perhaps I don't have
a good feel for what it really is and isn't yet. 

Thanks.
  Stefan li Rous
  stefan at texas.net
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================