Aspic

Aspic is a savory gelatin made from clarified meat stock, which is often enhanced with various ingredients such as meats, seafood, eggs, or vegetables. It is typically served cold and is commonly used in French cuisine to encase or glaze food items, particularly in the preparation of terrines or pâtés. The base of aspic is usually made by simmering bones to extract a flavorful broth, which is then clarified with egg whites and cooled to form a jelly-like consistency.

The scent of aspic is subtle and largely reflects its ingredients. The primary aroma comes from the meat or poultry used in the stock, conveying a mild, meaty fragrance. Additionally, if vegetables like carrots, celery, and herbs (such as thyme and bay leaf) are included, they can impart a faint, savory undertone to the overall scent. The gelatin itself does not contribute much to the aroma, but it encases the flavors and enhances the aroma of the encapsulated components. When well-prepared, aspic should have a fresh, clean smell, distinctly echoing the main ingredients used within it.