aspic

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1. a savory jelly usually made with meat or fish stock and gelatin, chilled and used as a garnish and coating for meats, seafoods, eggs, etc.
2. a similar jelly made with spiced tomato juice and gelatin, served as a salad.

noun

1. Obsolete. asp¹.

noun

1. a variety of lavender cultivated for its oil, used in perfumes and toiletries.

noun

1. a savoury jelly based on meat or fish stock, used as a relish or as a mould for meat, vegetables, etc

noun

1. an archaic word for asp 1

noun

1. either of two species of lavender, Lavandula spica or L. latifolia, that yield an oil used in perfumery: family Lamiaceae (labiates)

n.

1789, “savory meat jelly,” from French aspic “jelly” (18c.), literally “asp,” from Old French aspe (see asp) + ending from basilisc “basilisk” (the two creatures sometimes were confused with one another). The foodstuff said to be so called from its coldness (froid comme un aspic is said by Littré to be a proverbial phrase), or the colors in the gelatin, or the shape of the mold.

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