now i've had a couple of questions (by a couple i mean one from noor) about a certain post relating to terrines, so here's a copy&paste from wikipaedia:

Aspic is a dish in which ingredients are set into a gelatine made from a meat stock or consommé.

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.