What is the name for meat jelly?

There isn't one universally accepted name for meat jelly, but here are some common terms:

* Aspic: This is the most common and widely recognized term for meat jelly, especially in French cuisine. It refers to a savory, clear jelly made from meat stock, often flavored with herbs and spices.

* Galantine: This refers specifically to a dish made from boned poultry or meat that is rolled, stuffed, poached, and then coated with aspic for a smooth, decorative finish.

* Terrine: While not always made with jelly, terrines often incorporate aspic for a smooth and cohesive texture, especially in terrines containing meat or poultry.

* Jelly: This is a simple and general term that can refer to any type of jelly, including meat-based ones.

* Meat Glaze: Sometimes, a thicker, more concentrated form of meat jelly is referred to as a glaze, particularly when it's used for decorative purposes or to add a glossy sheen to meats.

The specific name used often depends on the region, culinary tradition, and the specific ingredients and preparation methods.