Aspic: An Elegant Return of a Forgotten Starter from the 60s and 70s
Introduction
Aspic, once a staple of the 60s and 70s, is making a comeback with a touch of modernity. This dish, composed of transparent jelly enveloping vegetables, meats, fish or seafood, seduces not only by its aesthetics but also by its freshness and lightness. Having become synonymous with retro refinement, it is now finding its place at elegant and festive dinners.
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Origins and Evolution
Aspic gained popularity after the war, becoming a choice starter at banquets and receptions. Its visual presentation, highlighting the ingredients under a layer of translucent jelly, made it a symbol of culinary sophistication. Over time, it has disappeared from modern tables, but its vintage charm is seducing again.
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Modern Ingredients and Variations
Classic Ingredients:
Jelly (prepared with broth or gelatin)
Meats (poultry, ham, pork)
Colorful vegetables (carrots, peas, asparagus)
Hard-boiled eggs
Contemporary Variations:
Vegetarian aspic made with agar-agar.
Seafood (shrimp, smoked salmon).
Sweet aspic with fresh fruits (raspberries, mangoes, kiwis).
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