dariole

American  

[dar-ee-ohl] / ˈdær iˌoʊl /

noun

French Cooking.

1. a small round mold.

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dariole British  

/ ˈdærɪˌəʊl /

noun

1. Also called: dariole mould.  a small cup-shaped mould used for making individual sweet or savoury dishes

2. a dish prepared in such a mould

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Etymology

Origin of dariole

1350–1400; Middle English < Old French darïole

Example Sentences

Butter thickly the inner sides of as many dariole moulds as there are individuals to serve.

From Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes by Hill, Janet McKenzie

Butter four small dariole moulds, or small cups; sprinkle the butter with chopped parsley.

From Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes by Hill, Janet McKenzie

Select a dozen dariole molds, moisten them in cold water, baste them with the aspic, and, when cold, garnish the bottoms handsomely with a pepper and truffle.

From Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs by Rorer, Sarah Tyson Heston

A dariole is a small straight-sided tin mould, holding rather less than a gill.

From Choice Cookery by Owen, Catherine

Oysters in Aspic.—For these dariole moulds are needed, or the small fire-proof china soufflée cases which imitate paper may be used.

From Choice Cookery by Owen, Catherine