15. Aspic: Savory Meat Jelly
From the 18th through the mid-20th century, aspic—a beautifully molded jelly enclosing meats, eggs, or vegetables—dominated Western banquet tables. Once an elegant party food, aspic’s gelatinous texture and savory flavor are out of step with current appetites. The earliest detailed recipe for aspic is found in “Le Viandier,” a collection of haute cuisine recipes produced in the 1300s. (en.wikipedia.org)
