Timbale

Timbale a French term of which the original meaning is ‘kettledrum’. In a culinary context it has entered the English language and is defined by the OED as: ‘A dish made of finely minced meat, fish, or other ingredients, cooked in a crust of paste or in a mould: so called from its shape.’ In practice, rice or pasta may provide the ‘case’, and there are various sweet timbales as well as savoury ones. Some of these approach the nature of a pudding.