Advertisement
Glossary of food terms: D
Dariole
Also known as a madeleine tin, this is a small steep-sided metal mould about 8cm (3.2in) tall, with flared sides (narrower at the bottom than at the top). It's used for individual servings of all kinds of sweet or savoury dishes including pastries, mousses, jellies, timbales or portions of rice or potatoes. Castle pudding is a classic dessert that's always made in a dariole mould.
© MMIXThis page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
~RS~q~RS~dariole~RS~z~RS~35~RS~){kind=small}