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tim·bale(tĭm′bəl, tĭm-bäl′, tăm-)
1. A custardlike dish of cheese, chicken, fish, or vegetables baked in a drum-shaped pastry mold.
2. The pastry mold in which this food is baked.
[French, timbal, mold; see timbal.]
timbale(tæmˈbɑːl; French tɛ̃bal)
1. (Cookery) a mixture of meat, fish, etc, in a rich sauce, cooked in a mould lined with potato or pastry
2. (Cookery) a plain straight-sided mould in which such a dish is prepared
[C19: from French: kettledrum]
tim•bale(ˈtɪm bəl; Fr. tɛ̃ˈbal)
n., pl. -bales (-bəlz; Fr. -ˈbal)
1. a preparation, as of minced meat, fish, or vegetables, in a custardlike sauce, baked in a small cylindrical mold.
2. a small pastry shell usu. filled with a similar preparation.
[1815–25; < French: literally, kettledrum]
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|Noun||1.||timbale - individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell|
dish - a particular item of prepared food; "she prepared a special dish for dinner"
|2.||timbale - small pastry shell for creamy mixtures of minced foods|
pastry - any of various baked foods made of dough or batter