It is also good cold with aspic jelly.
"The Cook's Decameron: A Study in Taste:" by Mrs. W. G. Waters
They are now as toads and aspics.
"The Atlantic Monthly, Volume 14, No. 85, November, 1864" by Various
There should be," he reverted, "lamb cutlets in aspic.
"The Creators" by May Sinclair
In a square, flat pan a half-inch layer of aspic is laid.
"American Cookery" by Various
The aspic from the centres should have been preserved and used to chop with more to garnish the dish.
"Choice Cookery" by Catherine Owen
The aspic referred to is ordinary gelatin mixed with soup stock instead of plain water.
"The Suffrage Cook Book"
FILLETS OF SOLE EN ASPIC.
"Nelson's Home Comforts" by Mary Hooper
Sour Jelly (Aspic) 268 918.
"Desserts and Salads" by Gesine Lemcke
At a corresponding party in London there would have been soups, souffles, aspic, truffles, and ortolans.
"Memoirs of Life and Literature" by W. H. Mallock
The quails in aspic and the sparkling hock had evidently opened their hearts to one another.
"Miss Cayley's Adventures" by Grant Allen
Garnish with chopped aspic round the larks, and sippets of aspic beyond this.
"Dressed Game and Poultry à la Mode" by Harriet A. de Salis
But then I woke, and by doing so felt done out of that aspic of larks, which would have been a pleasant change from the fare of those days.
"To Lhassa at Last" by Powell Millington
Reflect (if not forgot my touching tale) 240 How was each circumstance with aspics arm'd?
"Young's Night Thoughts" by Edward Young
With cold roast beef, cream horse radish sauce, aspic jelly, cress with French dressing.
"Civic League Cook Book" by Anonymous
The salad is an aspic with one sardine embedded in each small mould.
"Gala Day Luncheons" by Caroline Benedict Burrell
Extract of beef can be quickly made into soup, beef-tea, or aspic jelly (page 322).
"The Century Cook Book" by Mary Ronald
Here she was picking at a cold quail in aspic face to face with me when she might have been.
"The High Heart" by Basil King
The aspic profited by it to hiss forth discord.
"History of the Commune of 1871" by P. Lissagary
Make the tomato aspic according to directions given above.
"The Myrtle Reed Cook Book" by Myrtle Reed
In the above description, and endeavour to ascertain the nature of the aspic of the ancients, there must be some error.
"Curiosities of Medical Experience" by J. G. (John Gideon) Millingen