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 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

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)

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.

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

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