Timbale

Timbale

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From
Encyclopedia of Food and Cookery

The name given to a deep round mould, usually small, made from metal, earthenware or ovenproof china, with either straight or sloping sides. It also applies to the dish prepared in the mould.

A timbale is made with a delicious creamy custard mixture of fish, poultry, meat or vegetables which is steamed, resulting in a texture resembling that of a soufflé. It is usually served with a sauce.

Sometimes the mould can be filled with potato, macaroni or rice and turned out as a garnish for fish, meat or poultry.

A timbale provides an elegant method for using leftover ingredients, and also makes a superb first course for a dinner party.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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