Aspic (noun)
as-pik
A savoury jelly usually made with meat or fish stock and gelatin, chilled and used as a garnish and coating for meats, seafoods, eggs, etc.
First recorded in 1780–90; from French; perhaps so called because the form or color resembled those of an asp, or because the jelly was as cold as an asp.
Example sentences
“The aspic coating made the entire thing unappetising for her.”
