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 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

Butter some small dariole moulds and sprinkle them with some chopped parsley.

From Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. by Mill, Mrs. (Jean Oliver)

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

Butter dariole moulds thoroughly, arrange a circle of cooked peas around the bottom of each mould, and fill with the fish preparation two-thirds full.

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