Definition of dariole in English:

dariole

noun ˈdarɪəʊlˈderēˌōl

1(in French cooking) a small, flowerpot-shaped mould in which an individual sweet or savoury dish is cooked and served.
（法国烹饪用语）（调制罐子菜的）菜罐子
set the filled darioles in the saucepan
Example sentencesExamples
- Now press the mix into dariole moulds and chill in the fridge.
- Spoon into six lightly oiled dariole moulds or mini-pudding moulds, cover with cling film and chill overnight.
- Pass through a fine sieve and pour into four or six dariole moulds, putting into the refrigerator to set.
- Divide mixture into creased moulds and bake for 30 minutes by placing the moulds (use individual dariole moulds or ovenproof ramekins) in a deep baking tray with at least one and a half centimetres of water in the bottom of the tray.
- Pour the mixture into six very lightly oiled dariole moulds or 7.5cm ramekins, cover and chill for four hours or until set.
- Cut a round from each of six slices of bread, dip into the reserved juice, then place in the bases of either ramekins or dariole moulds.
1. 1.1 An individual savoury or sweet dish cooked and served in a dariole mould.

Origin

Late Middle English: from Old French.

Rhymes

carriole

Definition of dariole in US English:

dariole

(also dariole mold)

nounˈderēˌōl

(in French cooking) a small, round metal mold in which an individual sweet or savory dish is cooked and served.
（法国烹饪用语）（调制罐子菜的）菜罐子
set the filled darioles in the saucepan
Example sentencesExamples
- Pour the mixture into six very lightly oiled dariole moulds or 7.5cm ramekins, cover and chill for four hours or until set.
- Spoon into six lightly oiled dariole moulds or mini-pudding moulds, cover with cling film and chill overnight.
- Divide mixture into creased moulds and bake for 30 minutes by placing the moulds (use individual dariole moulds or ovenproof ramekins) in a deep baking tray with at least one and a half centimetres of water in the bottom of the tray.
- Cut a round from each of six slices of bread, dip into the reserved juice, then place in the bases of either ramekins or dariole moulds.
- Pass through a fine sieve and pour into four or six dariole moulds, putting into the refrigerator to set.
- Now press the mix into dariole moulds and chill in the fridge.

Origin

Late Middle English: from Old French.

单词	dariole
释义	Definition of dariole in English: dariole noun ˈdarɪəʊlˈderēˌōl 1(in French cooking) a small, flowerpot-shaped mould in which an individual sweet or savoury dish is cooked and served. （法国烹饪用语）（调制罐子菜的）菜罐子 set the filled darioles in the saucepan Example sentencesExamples Now press the mix into dariole moulds and chill in the fridge. Spoon into six lightly oiled dariole moulds or mini-pudding moulds, cover with cling film and chill overnight. Pass through a fine sieve and pour into four or six dariole moulds, putting into the refrigerator to set. Divide mixture into creased moulds and bake for 30 minutes by placing the moulds (use individual dariole moulds or ovenproof ramekins) in a deep baking tray with at least one and a half centimetres of water in the bottom of the tray. Pour the mixture into six very lightly oiled dariole moulds or 7.5cm ramekins, cover and chill for four hours or until set. Cut a round from each of six slices of bread, dip into the reserved juice, then place in the bases of either ramekins or dariole moulds. 1.1 An individual savoury or sweet dish cooked and served in a dariole mould. Origin Late Middle English: from Old French. Rhymes carriole Definition of dariole in US English: dariole (also dariole mold) nounˈderēˌōl (in French cooking) a small, round metal mold in which an individual sweet or savory dish is cooked and served. （法国烹饪用语）（调制罐子菜的）菜罐子 set the filled darioles in the saucepan Example sentencesExamples Pour the mixture into six very lightly oiled dariole moulds or 7.5cm ramekins, cover and chill for four hours or until set. Spoon into six lightly oiled dariole moulds or mini-pudding moulds, cover with cling film and chill overnight. Divide mixture into creased moulds and bake for 30 minutes by placing the moulds (use individual dariole moulds or ovenproof ramekins) in a deep baking tray with at least one and a half centimetres of water in the bottom of the tray. Cut a round from each of six slices of bread, dip into the reserved juice, then place in the bases of either ramekins or dariole moulds. Pass through a fine sieve and pour into four or six dariole moulds, putting into the refrigerator to set. Now press the mix into dariole moulds and chill in the fridge. Origin Late Middle English: from Old French.
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