French Culinary Vocabulary

noun a savory jelly made with meat stock, set in a mold and used as a garnish or to encase pieces of meat or vegetables.

• The chef prepared a beautiful aspic using gelatin and broth.
• I've never tried aspic before, but it looks interesting.
• Some people think aspic is gross, but I actually like it.
• The team's defense was like an aspic, solid and impenetrable.

noun the liver of a duck or goose that has been specially fattened for foie gras production

• Foie gras is a delicacy made from the liver of a duck or goose that has been specially fattened.
• I tried foie gras for the first time at a fancy restaurant last night.
• Some people think foie gras is bougie, but I love it.
• Her voice was as smooth and rich as foie gras.