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timbale
cooked in a deep mould
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.
Text © Dana Facaros
Image by Jpbrigand2