Chicken Aspic with Green Peas & Egg
You won't believe what this is! Poularde a la Néva –– cold chicken on aspic cubes with a cream sauce above and mousse beneath. Beautiful, light, delicious and a real French classic.
Vegetable aspic in lemon jelly - Italian cuisine in the seventies part II [English recipe - scroll down]
A retro summer salad of fresh cherry tomatoes, basil, and goat cheese in vegetable aspic
Loquat and honey jelly [in Catalan with translator on the sidebar]
Rabbit terrine coated in a velveteen herb emulsion. The Modern, New York.
Michel Richard calls this delectable liver mousse, "Chicken Faux Gras," and describes it, "... you won't believe how much this tastes like foie gras ..." Need we say more?