aspic:  Aspic was borrowed from French, where, like the archaic English asp which reputedly bit Cleopatra, it also means ‘snake’ (ultimately from Greek aspís). This has led to speculation that aspic the jelly was named from aspic the snake on the basis that the colours and patterns in which moulds of aspic were made in the 18th and 19th centuries resembled a snake’s coloration.
There does not appear to be any watertight evidence for this rather far-fetched theory, and perhaps more plausible is some connection with French aspic ‘lavender, spikenard’, formerly used for flavouring aspic, or with Greek aspís ‘shield’ (source of aspidistra ), on the basis that the earliest aspic moulds were shield-shaped.
"savory meat jelly," 1789, from French aspic "jelly" (18c.), literally "asp," from Old French aspe (see asp) + ending from basilisc "basilisk" (the two creatures sometimes were confused with one another). 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 "lavendar spike" and might refer to this as a seasoning element.