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

See Examples For:

dariole

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

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

Put a little butter and grated Parmesan and two tablespoonsful of cream in a fireproof dish, cut out the semolina paste with a small dariole mould and put it in the dish.

From The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes by Waters, W. G., Mrs.

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

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)