I haven't ventured into aspic yet but this was an interesting tidbit from wikipedia:
Quote:
| "Today, aspic is often used to glaze show pieces in food competitions to make the food glisten, making it more appealing to the eye, but its original use was to prolong the shelf life of food. Since the aspic was used to glaze the entire item, it cut off the oxygen supply to the food, preventing bacteria within from multiplying." |
I'm thinking it would probably last a long time. Especially if you were really careful with the ingredients being fresh and are careful always using a clean utensil to cut some and then rewrap.
HTH
