Borrowed fromFrenchaspic, fromLatinaspis, and possibly influenced byFrenchbasilic(“basilisk”). The culinary sense may come from association with the snake due to the traditional colors and cold temperature of aspic, in addition to the fact that the gelatin was often molded in a shape similar to a coiled snake.
1819, Frederick Nutt, Nutt, F. (1819). The Imperial and Royal Cook. Consisting of the Most Sumptuous Made Dishes ... Including the Latest Improvements in Fashionable Life. 2nd Ed. United Kingdom: Samuel Leigh: Baldwin, Cradock; Joy. - p.265
“Put a littleaspic in the mould, so as to cover the bottom ···“
"I don't know what you mean, Mr. Wynand," whispered Keating. His eyes fixed upon the tomatoaspic on his salad plate; it was soft and shivering; it made him sick.
(With that she tore her robe apart, and half / The polished argent of her breast to sight / Laid bare. Thereto she pointed with a laugh, / Showing theaspic's bite. )
FromLatinaspis, and possibly influenced bybasilic(“basilisk”). The culinary sense may come from association with the snake due to the traditional colours and cold temperature of aspic, in addition to the fact that the gelatine was often moulded in a shape similar to a coiled snake.
