Aspic jelli with egg is a dish in which ingredients are set into a gelatine made from a meat stock

or consommé. It is also known as cabaret.

When cooled, stock 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. Most common are meat pieces, fruits, or
vegetables. Aspics are usually served on cold plates so that the gel will not melt before being
eaten. A meat jelly that includes cream is called a chaud-froid.

Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, turkey, or
fish. Gelatin is also found in cartilage. The aspic may need additional gelatin in order to set
properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with
other meat for that reason. Fish consommés usually have too little natural gelatin, so the fish
stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature
than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.
A galantine is a French dish of boned stuffed meat, most commonly poultry or fish, that is
poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and
pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-
consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name,
connoting a presentation at table that is galant, or urbane and sophisticated. In the later
nineteenth century the technique was already attributed to the chef of the marquis de Brancas,[1]

In the Middle Ages, the term galauntine, perhaps with the same connotations of gallantry, or
galantyne referred instead to any of several sauces made from powdered galangal root, usually
made from bread crumbs with other ingredients, such as powdered cinnamon, strained and
seasoned with salt and pepper. The dish was sometimes boiled or simmered before or after
straining, and sometimes left uncooked[2], depending on the recipe. The sauce was used with fish
and eels[3][4][5], and also with geese and venison[6].

The extravangant hyperbole of declarations of courtly love were burlesqued by Geoffrey

Chaucer:

Was nevere pik walwed in galauntine

a quiche (IPA: [ki:ʃ]) is a baked dish that is based on a custard made from eggs and milk or
cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese
are often added to the egg mixture before the quiche is baked.

Quiche Lorraine is perhaps the most common variety. In addition to the eggs and cream, it
includes bacon or lardons. Cheese is not an ingredient of the original Lorraine recipe, as Julia
Child informed Americans: "The classic quiche Lorraine contains heavy cream, eggs, and bacon,
no cheese."[1] The addition of Gruyère cheese makes a quiche au gruyère or a quiche vosgienne.
The addition of onion to quiche Lorraine makes quiche alsacienne.

The word quiche is derived from the Lorraine Franconian dialect of the German language
historically spoken in much of the region, where German Kuchen, "cake", was altered first to
"küche". Typical Allemanic changes unrounded the ü and shifted the palatal "ch" to the spirant
"sh", resulting in "kische", which in standard French orthography became spelled "quiche."[2]

To this day, there is a minor German influence on the cuisine of the Lorraine region. The origin
of Quiche Lorraine is rural and the original Quiche Lorraine had a rural flair: it was cooked in a
cast-iron pan and the pastry edges were not crimped. Today, Quiche Lorraine is served
throughout France and has a modern look with a crimped pastry crust. Consumption of Quiche
Lorraine is most prevalent in the southern regions of France, where the warm climate lends itself
to lighter fare. The current version of Quiche Lorraine served in France does include
cheese:[citation needed] either emmental or gruyere. Unlike the version served in the United States,
the bacon is cubed, no onions are added and the custard base is thicke

A croquette is a small fried food roll containing usually as main ingredients mashed potatoes,
and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white
bread, egg, onion, spices and herbs, wine, milk, or any of the combination thereof, sometimes
with a filling, often encased in breadcrumbs.[1] The croquette is usually shaped into a cylinder or
disk, and then deep-fried. The croquette (from the French croquer, “to crunch”) was a French
invention that gained world-wide popularity, both as a delicacy and as a fast food.
Circular croquettes.

Dutch croquette

Cylindrical potato croquettes

Bangladesh:

Alu chop (Bengali: আলু চপ alu chôp "potato croquette") is a popular croquette served
throughout Bangladesh, primarily as an appetizer or snack. The center is traditionally filled with
ground beef, peas, or other savory fillings. The potatoes are mashed and mixed with a mixture of
minced green chilis, minced fried onions, and bread crumbs[2]. Each alu chop (formed into a ball
or egg-shape) is then breaded and deep-fried. It is often serves with a chutney or sauce.

Brazil:

Croquettes[3] , primarily made from beef, are sold in parts of Brazil as German fare.

Cuba:

Cuban croquettes (known as croquetas) are usually made of ham, beef, chicken[4] , or fish. They
are generally flour-based instead of using potatoes. A potato-based version is the Papa Rellena
("stuffed potato"), which is made from picadillo rolled in a layer of mashed potatoes and then
deep fried.

Czech Republic:

Krokety[5] are small round balls usually made from potatoes, eggs, flour, butter, and salt that are
deep fried in oil. This variety can be ordered in most restaurants as a side dish as well as bought
frozen and prepared at home.

Germany:

Plain potato croquettes[6] (Kroketten)[7] are served as side dish in restaurants and available frozen
in supermarkets.

Hungary:

"Krokett" is a small cylindrical croquette made similar the Czech variety: potatoes, eggs, flour,
butter and touch of nutmeg and salt that are deep fried in oil. This variety can be ordered in most
restaurants as a side dish as well as bought frozen. Croquette can be made with cheese too, called
turokrokett[8]. .

India:

A potato-filled croquette called alu-tikki[9] is very famous in Northern India, served with a stew;
mostly served as snacks at home it is also popularly sold by road-side vendors. Sometimes it is
called "cutlet" and eaten just like that or a fast food variation is inside a hamburger bun (like a
vegetarian burger).

Indonesia:
The kroket[10] (Dutch) made of potato and minced chicken is one of the more popular snack
items in Indonesia introduced during the Dutch colonial rule.

Japan:

A relative of the croquette, known as korokke[11] ( コロッケ ) is a very popular fried food, widely
available in supermarkets and butcher shops, as well as from specialty korokke shops. Generally
patty-shaped, it is mainly made of potatoes with some other ingredients such as vegetables (e.g.
onions and carrots) and maybe less than 5% meat (e.g. pork or beef). It is often served with
tonkatsu (とんかつ) sauce. Cylindrically-shaped korokke are also served, which more closely
resemble the French version, where seafood (prawns or crab meat) or chicken in white sauce
(ragout) is cooled down to make it harden before the croquette is breaded and deep-fried. When
it is served hot, the inside melts. This version is called "cream korokke" to distinguish it from the
potato-based variety. It is often served with no sauce or tomato sauce. Unlike its Dutch cousin,
croquettes made mainly of meat are not called korokke in Japan. They are called menchi katsu
(めんち かつ), short for minced meat cutlets.

Mexico:

Croquettes are usually made of tuna or chicken[12][13] and potatoes.

Netherlands:

Whereas previously the dish was regarded as a French cuisine delicacy of varying meat or
vegetable content, in the 1800s it started to be used to use up leftover stewed meat. After World
War II, several suppliers started mass-producing croquettes[14] filled with beef. The croquette
subsequently became even more popular as a fast food, a deep fried meat ragout covered in
breadcrumbs. Its success as a fast food garnered its reputation as a cheap dish of dubious quality,
to such an extent that Dutch urban myth relate its allegedly mysterious content to offal and
butchering waste. The "kroket" is even so popular that it is sold at McDonalds. Besides the
common ragout type filling, other popular fillings served in fast food restaurants are whole
boiled eggs, noodles, shrimps and rice. A smaller version of the kroket, the bitterbal[15], is often
served with mustard as a snack in bars and at official receptions.

Philippines:

The Filipino 'croqueta' is derived no doubt from the Spanish colonial era, but unlike the
bechamel-filled croquetas in Spain, Filipino croquetas are made with mashed potatoes and
chopped meat or fish, usually leftovers. Like most Spanish-influenced foods in the Philippines,
croquetas ares served mainly in middle and upper class households.

Poland:
Croquettes in Poland[16] are basically made from rolled thin pancake stuffed with mushrooms,
meat, cabbage, sauerkraut or varieties, covered in breadcrumbs and fried in a pan and usually
served usually with clear barszcz.

Portugal:

Croquetes[17] are cylindrical, covered in breadcrumbs, and deep-fried. They are usually made
with white sauce and beef, sometimes with a small amount of pork, and frequently with some
chouriço, black pepper, bacalhau or piri-piri to add more flavour. Seafood, fish and vegetarian
(potato) croquetes are also eaten in Portugal, but less often.

Russia:

The widespread котлета[18] (from French cotelette) is made of minced meat (beef or pork or
mixture of both), bread, eggs, white onions, salt and spices, shaped as a meat patty and pan fried.
Bread is added in amount up to 25% of meat, adding softness to the final product and also
making it cheaper to produce. Another popular variation similar to French cotelettes de volaille
is Chicken Kiev, made from boned chicken breast pounded and rolled around cold unsalted
butter, then breaded and fried.

Spain:

Croquettes[19], especially filled with jamón or chicken, are also a typical tapas dish. Unfilled
bechamel are also consumed in parts of Spain.

United Kingdom:

Plain potato croquettes[20] are available frozen[21] or refrigerated in most supermarkets.

United States:

In Tampa, Florida, there is a type of croquette made with seasoned crab meat that is traditionally
breaded with stale Cuban bread. Locally, this is known as a deviled crab (croqueta de jaiba).[22]

A traditional New England preparation uses leftover holiday ham, usually of the maple-cured
variety.
 Pâté (French pronunciation: [pɑte]; RP pronunciation:
[ˈpæteɪ]; General American pronunciation [pæˈteɪ]) is a mixture of minced meat and fat in the
form of spreadable paste, generally made from a finely ground or chunky mixture of meats and
liver, and often with additional fat, vegetables, herbs, spices or wine.

In French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is
called pâté en croûte or baked in a terrine (or other mold), in which case it is known as pâté en
terrine. Traditionally, a forcemeat mixture cooked and served in a terrine is called a terrine. The
most famous pâté is probably pâté de foie gras, made from the fattened livers of geese. Foie gras
entier is plain goose liver cooked and sliced, not made into pâté. In Holland, Finland, Germany,
Hungary, Sweden and Austria, some liver pâtés are shaped as a soft, often spreadable sausage,
called leverworst (Dutch) or Leberwurst (German). In the United States these are sometimes
called "liverwurst" (mixing English and German), or Braunschweiger. Some liverwurst can be
sliced. In the US, sliced liverwurst is used as a sandwich filler. Others are spreadable as most
French or Belgian pâté; these types are more popular in England.

In Scandinavia, leverpostej is a baked pâté similar to the French pâté en terrine, usually made of
pork meat and liver. According to Danish opinion, it is the most popular cold cut in
Denmark[citation needed].

In Russia and Ukraine, the dish is mostly prepared with liver and thus is commonly known as
печеночный паштет (Russian, pechonachniy pashtet), however other meats also can be used.
Unlike the Western European method the liver is first boiled and mixed with butter and/or fat
and seasoning, such as fresh or fried onion, spices and herbs. It can be further cooked (usually
baked), but most often is used without any other preparation. The pâté is served on bread, often
with dill or other fresh herbs.
 Cold Hors d'œuvre

Hors d'œuvre (French [ɔʁˈdœvʁ] (help·info) literally 'outside of work'; English IPA: /ɔrˈdɝv/) or
appetizers are food items served before the main courses of a meal. The French (singular and
plural) is hors d'œuvre; in English, the œ ligature is usually replaced by the 2-letter sequence
"oe" with the plural often written as "hors d'oeuvres" and pronounced IPA: /ɔrˈdɝvz/. There are
several related grems, such as a one-bite appetizer, as an amuse-bouche (or other terms below,
under: See also).
Various hors d'oeuvre at a Romanian banquet

If there is an extended period between when guests arrive and when the meal is served (for
example during a cocktail hour), these might also serve the purpose of sustaining guests during
the wait. Hors d'oeuvre are sometimes served with no meal afterward. This is the case with many
reception and cocktail party events.

Hors d'oeuvre may be served at the table, as a part of the sit-down meal, or they may be served
before sitting at the table. Hors d'oeuvre prior to a meal are either stationary or passed. Stationary
hors d'oeuvre are also referred to as "table hors d'oeuvre." Passed hors d'oeuvre are also referred
to as "butler-style" or "butlered" or "butler-passed" hors d'oeuvre.

Though any food served prior to the main course is technically an hors d'oeuvre, the phrase is
generally limited to individual items, not crudités, cheese or fruit. For example, a glazed fig
topped with mascarpone and wrapped with prosciutto is considered an "hors d'oeuvre," whereas
figs on a platter are not.

In catering, both frozen and fresh hors d'oeuvre are served. Generally the fresh, handmade items
are more flavorful, beautiful and expensive.

A more substantial starter or first course served at the table might be referred to as an entrée
(outside the U.S. and English Canada).

Hors d'oeuvre might include:

Lorraine Region

In French cuisine, a quiche (IPA: [ki:ʃ]) is a baked dish that is based on a custard made from
eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat,
vegetables, or cheese are often added to the egg mixture before the quiche is baked.

Quiche Lorraine is perhaps the most common variety. In addition to the eggs and cream, it
includes bacon or lardons. Cheese is not an ingredient of the original Lorraine recipe, as Julia
Child informed Americans: "The classic quiche Lorraine contains heavy cream, eggs, and bacon,
no cheese."[1] The addition of Gruyère cheese makes a quiche au gruyère or a quiche vosgienne.
The addition of onion to quiche Lorraine makes quiche alsacienne.

The word quiche is derived from the Lorraine Franconian dialect of the German language
historically spoken in much of the region, where German Kuchen, "cake", was altered first to
"küche". Typical Allemanic changes unrounded the ü and shifted the palatal "ch" to the spirant
"sh", resulting in "kische", which in standard French orthography became spelled "quiche."[2]

To this day, there is a minor German influence on the cuisine of the Lorraine region. The origin
of Quiche Lorraine is rural and the original Quiche Lorraine had a rural flair: it was cooked in a
cast-iron pan and the pastry edges were not crimped. Today, Quiche Lorraine is served
throughout France and has a modern look with a crimped pastry crust. Consumption of Quiche
Lorraine is most prevalent in the southern regions of France, where the warm climate lends itself
to lighter fare. The current version of Quiche Lorraine served in France does include
cheese:[citation needed] either emmental or gruyere. Unlike the version served in the United States,
the bacon is cubed, no onions are added and the custard base is thicker.