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cooked in a deep mould

timbale de riz aux abricots - La pâtissier moderne de Gustave Carlin 1889

In French, a timbale can be a cup or a serving utensil, a kettledrum as well as a pan shaped like one, plus the dish you make inside it: a mixture (rice, meat, seafood, vegetables) baked or steamed, often in a crust, then turned out on a plate.

In the old days a timbale could be quite the elaborate, ornate show stopper on the table; many today are rather more simple, made in individual portions.

Cooking techniques

Text © Dana Facaros

Image by Jpbrigand2