dariole


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dar·i·ole

(dăr′ē-ōl′)
n.
1. A small cooking mold.
2. A dish, as of vegetables, fish, custard, or pastry, that is cooked and served in a small mold.

[Middle English dariol, from Old French dariole, a small, filled pastry, probably alteration of Picard and Walloon *doriole, ultimately from feminine diminutive of doré, a kind of pastry (compare modern Walloon doraie, a kind of attractively browned pastry or flan), from past participle of dorer, to gild, glaze with butter or egg; see dory2.]

dariole

(ˈdærɪˌəʊl)
n
1. (Cookery) Also called: dariole mould a small cup-shaped mould used for making individual sweet or savoury dishes
2. (Cookery) a dish prepared in such a mould
[C14: from Old French]
References in periodicals archive ?
Pour the panna cotta mixture into a jug and divide between four dariole moulds.
Liberally butter eight mini pudding or dariole moulds and lightly dust the insides with cocoa powder.
Grease two 150ml dariole moulds, add cocoa powder to one and then transfer to other, turning it as you go until the mould is evenly coated.
TO SERVE: Single cream and brandy butter 1 Grease 4 x 250ml dariole moulds (small pudding moulds) and line the bases with a round of baking paper (this will help prevent sticking).
Taste syrup and add more sugar if required PRESENTATION * Dip dariole moulds into hot water briefly, turn over and tip pannacotta into bowl.
As expected, the US-trained raider Marsh Side was taken out, along with the Gerard Butler-trained Tinaar and Pascal Bary's Dariole.
There were three withdrawals at the latest forfeit stage for Sunday's Longchamp showpiece in Gerard Butler's Tinaar, the Pascal Bary-trained Dariole and Marsh Side, trained in the USA by Neil Drysdale.
Easy to use and of consistently high quality, the premix is blended with 300g of chocolate shavings, butter and water, then stirred for one minute before placing in dariole moulds and individual pots.
Lightly grease six dariole moulds or ramekins with butter and dust lightly with cocoa.
timbales Small pates or terrines cooked in a dariole or timbale mold.