type of savory meat jelly, 1789, from French aspic "jelly" (18c.), apparently from Old French aspe "asp" (see asp). The foodstuff said to be so called from its coldness (froid comme un aspic is said by Littré to be a proverbial phrase), or the colors in the gelatin, or the shape of the mold. It also was a French word for "lavender spike" and might refer to lavender as a seasoning element in the jelly.
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