from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A custardlike dish of cheese, chicken, fish, or vegetables baked in a drum-shaped pastry mold.
- n. The pastry mold in which this food is baked.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A drum-shaped mould used to cook food.
- n. An individual serving of food so cooked.
from the GNU version of the Collaborative International Dictionary of English
- n. A seasoned preparation, as of chicken, lobster, cheese, or fish, cooked in a drum-shaped mold; also, a pastry case, usually small, filled with a cooked mixture.
from The Century Dictionary and Cyclopedia
- n. In cookery, a confection of pastry with various fillings: so called from the French name of the mold it takes its shape from.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. small pastry shell for creamy mixtures of minced foods
- n. individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell
To prepare timbale cases, a _timbale iron_, such as is shown in Fig. 27, is required.
And tonight's timbale is one more good reason why - the kitchen smelled heavenly!
A timbale is a chopped or grated mixture baked in a mold with eggs and cream and then un-molded on the plate.
This method of forming raised pies in a mould is generally called a timbale, and has the advantage of being more easily made than one where the paste is raised by the hands; the crust, besides, being eatable.
"There's no conga drum or timbale on this album," said Zaccai, referring to Latin jazz's signature rhythm instruments.
For the fourth course, Gomes made a timbale that relies on Portugal's signature fish, salt cod.
"Used to play timbale to that song before the stroke," Bofill says.
Muammar shrieks, an under lord to a horde of stars, snapping his fingers to timbale beats, a half twist, tuck and roll duck bob, chicken wrist, triple chin wattle, Time having been far from kind to him, an insurrection of skin, blood and nerve: those traitorous organs!
The awards presentation was followed by a dinner at the Museum of Modern Art. The menu included a timbale of veggies, sliced ribeye and flourless chocolate cake.
His delicious dishes include specialties like tuna & avocado timbale with jalapeno-soy sauce and seared sea scallops with dry chili oil over risotto with asparagus tips and aged ramonetti cheese from Northern Baja.