a savory jelly usually made with meat or fish stock and gelatin, chilled and used as a garnish and coating for meats, seafoods, eggs, etc.
a similar jelly made with spiced tomato juice and gelatin, served as a salad.
Obsolete, 1 .
a variety of lavender cultivated for its oil, used in perfumes and toiletries.
Historical Examples

After the aspic is poured into the pans, sprinkle upon it some fine-cut Spanish pimentos.
Salads, Sandwiches and Chafing-Dish Dainties Janet McKenzie Hill

When firm, cut them out with a border of aspic to each, and serve on chopped aspic.
The Skilful Cook Mary Harrison

Make a pint of mayonnaise sauce with aspic jelly and coat the well-dried oysters with the sauce.
Salads, Sandwiches and Chafing-Dish Dainties Janet McKenzie Hill

Decorate it with endive, and put a border of aspic jelly round it.
The Skilful Cook Mary Harrison

Then put in a basin and whisk in ½ pint of aspic jelly and a small teacupful of very thick cream.
Allied Cookery Grace Glergue Harrison and Gertrude Clergue

A mould of aspic in which there are vegetables; something concealed.
The Community Cook Book Anonymous

Stir all into a tablespoonful of mayonnaise and one of aspic, semi-fluid of course.
Choice Cookery Catherine Owen

This receipt is given in the manner in which aspic is made in France.
French Dishes for American Tables Pierre Caron

Wash the shell of an egg before breaking it, beat up white and shell to a strong froth, and stir into the aspic.
Nelson’s Home Comforts Mary Hooper

For instance, we had quite a large supply of foie gras and larks in aspic.
Through Arctic Lapland Cutcliffe Hyne

a savoury jelly based on meat or fish stock, used as a relish or as a mould for meat, vegetables, etc
an archaic word for asp1
either of two species of lavender, Lavandula spica or L. latifolia, that yield an oil used in perfumery: family Lamiaceae (labiates)

1789, “savory meat jelly,” from French aspic “jelly” (18c.), literally “asp,” from Old French aspe (see asp) + ending from basilisc “basilisk” (the two creatures sometimes were confused with one another). The foodstuff said to be so called from its coldness (froid comme un aspic is said by Littré to be a proverbial phrase), or the colors in the gelatin, or the shape of the mold.

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