#meat gelatine

• Aspic — A cold culinary dish consisting of a savory, transparent gelatinous mass obtained by prolonged boiling of meat, bones, and cartilages (jelly, răcituri) or by adding gelatin, used to encase and decorate pieces of meat, fish, vegetables, or eggs; in a zoological sense, it represents a highly venomous viper of Southern Europe (Vipera aspis), and in botany, it denotes a species of lavender (Lavandula latifolia) from which a harsh aromatic oil is extracted.