Récipient en pâte destiné à recevoir une garniture dnnant son nom à la timbale. Ex : Timbale de fruits de mer.
1. A mold, generally high-sided, drum-shaped and slightly tapered at the bottom and closed end, used to bake various dishes. 2. A dish – usually based on custard, FORCEMEAT or RISOTTO combined with meat, fish, vegetables, cheese, etc. – baked in such a mold. The dish is unmolded and often served as an entrée (and sometimes as a first course) with a sauce such as BÉCHAMEL. 3. A pastry shell made by dipping a timbale iron first into a batter, then into deep, hot fat. When the crisp pastry is pushed off the iron and cooled, it can be filled with a sweet or savory mixture. Timbale irons come in various sizes and shapes such as hearts, stars and butterflies. They’re available in specialty cookware stores.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.