timbale

American  

[tim-buhl, tan-bal, teem-bah-le] / ˈtɪm bəl, tɛ̃ˈbal, timˈbɑ lɛ /

noun

timbales plural

1. Also timbale case a small shell made of batter, fried usually in a timbale iron.

2. a preparation, usually richly sauced, of minced meat, fish, or vegetables served in a timbale or other crust.

3. Also called timbales creoles.  timbales. two conjoined Afro-Cuban drums similar to bongos but wider in diameter and played with drumsticks instead of the hands.

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timbale British  

/ tɛ̃bal, tæmˈbɑːl /

noun

1. a mixture of meat, fish, etc, in a rich sauce, cooked in a mould lined with potato or pastry

2. a plain straight-sided mould in which such a dish is prepared

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Other Word Forms

Inflected Forms

noun

• timbales
  plural

Etymology

Origin of timbale

First recorded in 1815–25; from French: literally, “kettledrum”; see origin at timbal

Example Sentences

In the mammoth dining saloon amidships or in the tonier Verandah Grill on the afterdeck, first-class passengers ate sirloin steaks, Timbale de Volaille P�rigord, pineapple souffle, coupe Jacques.

From Time Magazine Archive

One of the most excellent preparations of macaroni is the Timbale de Macaroni.

From The Cook's Oracle; and Housekeeper's Manual by Kitchiner, William

Timbale with a very rich sauce of cream and pâté de foie gras might perhaps be followed by French chops, broiled chicken or some other light, plain meat.

From Etiquette by Post, Emily

Timbale de riz à la napolitaine 55 220.

From Desserts and Salads by Lemcke, Gesine

Timbale, tang-bal′, n. a dish of fowl or fish pounded and mixed with white of egg, sweet cream, &c., poured into a mould.

From Chambers's Twentieth Century Dictionary (part 4 of 4: S-Z and supplements) by Various