timbale

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.]

Round, fireproof china or tinned copper mould, used for moulding meat or fish mixtures; also the dishes cooked in the mould. For hot timbales the mould is lined with potato, pastry, or pasta; for cold the lining is aspic.

[TIHM-buhl; tihm-BAHL] 1. A mold, generally high-sided, drum-shaped and slightly tapered at the bottom and closed end, used to bake various dishes. 2. A dish-usually based on custard, forcemeat or risotto combined with meat, fish, vegetables, cheese, etc.-baked in such a mold. The dish is unmolded and often served as an entrée (and sometimes as a first course) with a sauce such as béchamel. 3. A pastry shell made by dipping a timbale iron first into a batter, then into deep, hot fat. When the crisp pastry is pushed off the iron and cooled, it can be filled with a sweet or savory mixture. Timbale irons come in various sizes and shapes such as hearts, stars and butterflies. They're available in specialty cookware stores.

The noun has 2 meanings:

Meaning #1: individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell

Meaning #2: small pastry shell for creamy mixtures of minced foods
  Synonym: timbale case

Timbale may refer to one of the following:

• Timbales, a cuban and latinoamerican percussion
• Timbal, a kind of a kettledrum (see timbales)
• Timbale, a kind of dish of various ingredients baked in a round mold, also called "timbale".

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