/ˈæspɪk/
OriginBorrowed from French aspic, from Latin aspis, and possibly influenced by French basilic (“basilisk”). The culinary sense may come from association with the snake due to the traditional colors and cold temperature of aspic, in addition to the fact that the gelatin was often molded in a shape similar to a coiled snake.
- countable, uncountableA meat or fish jelly.
““Put a little aspic in the mould, so as to cover the bottom ···“”
- countable, uncountableA dish in which ingredients are set into a gelatine, jelly-like substance made from a meat stock or consommé.
“"I don't know what you mean, Mr. Wynand," whispered Keating. His eyes fixed upon the tomato aspic on his salad plate; it was soft and shivering; it made him sick.”
- countable, obsolete, poetic, uncountableAn asp, a small venomous snake of Egypt.
“This is an aspic's trail: and these fig-leaves / Have slime upon them, such as the aspic leaves.”
“(With that she tore her robe apart, and half / The polished argent of her breast to sight / Laid bare. Thereto she pointed with a laugh, / Showing the aspic's bite. )”
- countable, obsolete, uncountableA light cannon firing a two-pound ball.
- not-comparableAspish; relating to an asp, a small venomous snake of Egypt.
“Timeless mother, / How is it that your aspic nipples / For once vent honey?”
Formsaspics(plural)