Welcome to Anagrammer Crossword Genius! Keep reading below to see if aspic is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on aspic.
aspic
Searching in Crosswords ...
The answer ASPIC has 419 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word ASPIC is VALID in some board games. Check ASPIC in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of aspic in various dictionaries:
noun - savory jelly based on fish or meat stock used as a mold for meats or vegetables
A clear jelly typically made of stock and gelatin and used as a glaze or garnish or to make a mold of meat, fish, or vegetables.
An asp.
more
Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
| Possible Crossword Clues |
|---|
| Chilled meat garnish |
| Jellied dish |
| Cold buffet slice |
| Jellied garnish |
| Cold mold |
| Savory jelly |
| Molded salad |
| Clear jelly used in molds |
| Glistening garnish |
| Clear food covering |
| Possible Jeopardy Clues |
|---|
| Diced raw vegetables may be added to the tomato type of this molded gelatin salad |
| Possible Dictionary Clues |
|---|
| a savoury jelly made with meat stock, set in a mould and used to contain pieces of meat, seafood, or eggs. |
| savory jelly based on fish or meat stock used as a mold for meats or vegetables |
| a transparent jelly made from animal bones that is used in cold savoury foods |
| A savoury jelly made with meat stock, set in a mould and used to contain pieces of meat, seafood, or eggs. |
| Aspic description |
|---|
|
Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called jello salads in the United States or gelatin salads elsewhere. * When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid. * Almost any meat, poultry, or fish can be used to make gelatin. The aspic may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. Fish consommés usually have too littl |