timbale

[ tim-buhl; French tan-bal; Spanish teem-bah-le ]

noun

, plural tim·bales [tim, -b, uh, lz, ta, n, -, bal].

1. Also tim·bale 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. tim·ba·les. Also called tim·ba·les cre·o·les [teem-, bah, -les k, r, e-, aw, -les]. two conjoined Afro-Cuban drums similar to bongos but wider in diameter and played with drumsticks instead of the hands.

timbale

/ 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

Word History and Origins

Origin of timbale¹

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

Word History and Origins

Origin of timbale¹

C19: from French: kettledrum

Example Sentences

One I make regularly is the timbale, which she describes as “vegetable and herb-saturated custards paired with sauces.”

From Outside Online

To prepare timbale cases, a timbale iron, such as is shown in Fig. 27, is required.

From Project Gutenberg

This precaution will prevent the formation of a ridge of bubbles around the top of the timbale case.

From Project Gutenberg

These are made out of a batter by means of a timbale iron and fried in deep fat until brown.

From Project Gutenberg

Then carefully remove the timbale case from the iron with a fork and place it on paper that will absorb the fat.

From Project Gutenberg

Timbale cases are shells in which various creamed foods are served.

From Project Gutenberg