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Fine Dictionary

timbale

WordNet
  1. (n) timbale
    small pastry shell for creamy mixtures of minced foods
  2. (n) timbale
    individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell
Webster's Revised Unabridged Dictionary
  1. Timbale
    (Cookery) A seasoned preparation, as of chicken, lobster, cheese, or fish, cooked in a drum-shaped mold; also, a pastry case, usually small, filled with a cooked mixture.
Century Dictionary and Cyclopedia
  1. (n) timbale
    In cookery, a confection of pastry with various fillings: so called from the French name of the mold it takes its shape from.
Chambers's Twentieth Century Dictionary
  1. (n) Timbale
    tang-bal′ a dish of fowl or fish pounded and mixed with white of egg, sweet cream, &c., poured into a mould.
Etymology

Webster's Revised Unabridged Dictionary [F., prop., a kettledrum; -- so named from the form of the mold used. Cf. Timbal

Chambers's Twentieth Century Dictionary Fr.

Usage in the news

In The Tradition presents Giovanni Hidalgo explaining the basic conga sounds, tuning and typical conga, timbales, bongo and guiro parts for Son Montuno, Bolero, Charanga and Danzon. jazztimes.com

This is Marcelle's recipe for Mornay sauce that she gives as an option for her Asparagus timbale. nola.com

Here is a step by step video on how to prepare a Duck Ragu & Rice Timbale If Duck is not a available then a combination of grund veal, sausage and beef will work. tucsoncitizen.com

"I play all types — djembe, steel drums , timbales and marimbas — primarily drum set, though," Decker said. observernewsonline.com

Whole Wheat Couscous- Parmesan Timbales. naturalhealthmag.com

Usage in literature

Indeed, the sailors assured me that often at night the playing of timbals could be heard upon it. "The Arabian Nights Entertainments" by Andrew Lang.

Item: a timbale of macaroni surrounded by chocolate custards. "A Start in Life" by Honore de Balzac

These are made out of a batter by means of a timbale iron and fried in deep fat until brown. "Woman's Institute Library of Cookery, Vol. 3" by Woman's Institute of Domestic Arts and Sciences

Put timbale iron in deep saucepan and cover with fat or oil. "For Luncheon and Supper Guests" by Alice Bradley

Timbale of Macaroni 217. "The Whitehouse Cookbook (1887)" by Mrs. F.L. Gillette

Pare the timbale shells after the recipes given with the irons. "Mrs. Wilson's Cook Book" by Mary A. Wilson

Shape, using a hot Swedish timbale iron, and cook in deep fat until delicately brown. "Good Things to Eat as Suggested by Rufus" by Rufus Estes

Butter a small timbale mould, fill with the mixture, and put in a baking-pan half full of boiling water. "How to Cook Fish" by Olive Green

Serve on toast, in Swedish timbale cases or in patty cases. "Salads, Sandwiches and Chafing-Dish Dainties" by Janet McKenzie Hill

Filets de boeuf en Bellevue, timbales milanaises chaudfroid de gibier. "Harvard Classics Volume 28" by Various