Which culinary dish calls for ingredients to be set into a gelatin made from meat stock or consommé?

Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Aspic can also be referred as aspic gelée or aspic jelly.

Non-savory, sweet dishes, often made with commercial gelatin mixes without stock or consommé, are usually called jello salads in the United States, or gelatin salads elsewhere.

By the Middle Ages at the latest, cooks had discovered that a thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in 'Le Viandier', written in or around 1375.

In the early 19th century, Marie-Antoine Carême created chaud froid in France. Chaud froid means "hot cold" in French, referring to foods that were prepared hot and served cold.

Aspic was used in many cold fish and poultry meals. The sauce added moisture and flavor to the food. Aspic, when used to hold meats, prevents them from becoming spoiled. The gelatin keeps out air and bacteria, keeping the cooked meat fresh.

Aspic came into prominence in America in the early 20th century. By the 1950s, meat aspic was a popular dinner staple throughout the United States as were other gelatin-based dishes such as tomato aspic. Chefs used to show off aesthetic skills by creating inventive aspics.

When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics.