American Heritage® Dictionary of the English Language, Fourth Edition
- n. A small cooking mold.
- n. A dish, as of vegetables, fish, custard, or pastry, that is cooked and served in a small mold.
Century Dictionary and Cyclopedia
- n. A French cheese-cake.
GNU Webster's 1913
- n. obsolete A crustade.
- n. A shell or cup of pastry filled with custard, whipped cream, crushed macaroons, etc.
- From French (Wiktionary)
- Middle English dariol, from Old French dariole, a small, filled pastry, alteration of dialectal doriole, from dorer, to gild; see dory2. (American Heritage® Dictionary of the English Language, Fourth Edition)
“A dariole is a small straight-sided tin mould, holding rather less than a gill.”
“Pour the mixture into ramekins or dariole moulds, cover and chill for eight hours or overnight.”
“It wanted to turn when Luz watched Trisha biting into one of the cream-filled brandy snaps, so she was careful not to look at Rob when he helped himself to a cream dariole, a custard tart topped with red currant jelly and whipped cream.”
“Recovering, he set aside his Haviland plate with the half-eaten cream dariole and dabbed at his mouth with the linen napkin.”
“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.”
“When cold cut into shapes with a dariole mould and fry for a few minutes in butter, then turn the darioles out, scoop out a little of each and fill it with eggs beaten up, cover each with a slice of truffle and garnish with a little chopped tongue.”
“Make a good risotto, and when cooked pour it into a fireproof dish, let it get cold, and then cut it out with a dariole mould, or else form it into little balls about the size of a pigeon's egg.”
“Butter thickly nine dariole moulds, line them neatly with quenelle meat, [114-*] of which you will require half a pound, fill the centre carefully with the mixed chicken, cover the top carefully with quenelle meat, and steam for twenty minutes; dish on a circle of spinach, pour béchamel sauce over and round, fill the centre of the dish with peas or mixed vegetables.”
“_ -- For these dariole moulds are needed, or the small fire-proof china soufflée cases which imitate paper may be used.”
“Put a bird in each, breast downward; put the dariole moulds in a pan with a little water, and set it in the oven for fifteen minutes; when cold, turn out the birds, wipe them, dip each in brown _chaudfroid_ sauce, and put them on a dish to cool.”
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