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Make way for aspic

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This is sort of what it looked like. Photo: http://axon.com.au

Are aspics making a comeback? If not, is there anything we can do about that?

I was lucky enough to end up at Heartland last weekend.

Shortly after ordering, and downing the complimentary roll (choice of pepper or honey) a server passed out our amuse-bouche, a.k.a. the little surprise that starts off many a fancy meal.

It was a bite-sized cross-section of golden fingerling potato, topped with a creme fraiche and caviar spread, and sprinkled over that: miniscule pale green cubes of trout cucumber aspic!

I know what you're thinking, and no, the aspic part wasn't this wriggly mass. It was delicious, all one bite of it. It was refreshing, clean feeling and tasting. My mouth was very pleased.

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The experience did make me recall Strib columnist James Lileks' "Gallery of Regrettable Food" and its slightly different take on gelatin-encased meat product. Since there's never a bad excuse to shirk your duties and look at old-timey photos of meat jello, how about a revisit.

And bring on the aspics!