Aspic (rus – Holodets) is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads.
When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid.
Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, turkey, or fish. Gelatin is also found in cartilage. The aspic may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.
Vegetables and fish stocks need gelatin to create a mold.
Chicken or Veal in Aspic “Holodets” is a perfect appetizer for the holiday and the best snack with vodka.