asp (Vipera aspis) · asp (Naja haje) · slanderer, libeller
çekim: çoğul aspics
eş: haje
köken: From Latin aspis, and possibly influenced by basilic (“basilisk”). The culinary sense may come from association with the snake due to the traditional colours and cold temperature of aspic, in addition to the fact that the gelatine was often moulded in a shape similar to a coiled snake.
A traditional Hungarian cold salty jelly, similar to aspic, made from pork (or rarely from fish, game animals or vegetables). Served with bread and lemon juice or vinegar to sprinkle over it.
çekim: çoğul kocsonyák
köken: Possibly from French cochon (“pig”), cochonnet (“piglet”).
köken: Compound of rau (“leaf vegetable”) + câu (the name of the plant). The term was originally used to refer to red algae of the genus Gracilaria, and later to jelly. These red algae are a source of agar, a gelatin substitute in jelly.