Timbale moulds. From: Seely, Lida. “Mrs. Seely’s cook book.” New York : Macmillan Co. 1902. Page 193.
Timbale moulds are small, tall moulds used to make timbales in.
Some of the moulds you actually cook the food in; others you press the food in to shape it, and chill it.
Either way, you turn the food out of the mould to serve it.
Timbale moulds can be stainless steel or silver; silver will usually have some simple designs on them. The rims may be rolled, or just a plain edge.
Small, individual timbale moulds can be used in restaurants to serve the “jus” in when ordering beef “au jus.” In the restaurant trade, they often resemble what you might think of as a somewhat tall, metal shot glass.
Cooking Tips
Butter or oil them first before pressing food in.
Substitutes
Ramekins for individual timbales; an oven-safe glass bowl for a large one. Dariole moulds.
Language Notes
The word “timbale” is related to the word “thimble.” Both words come from the Arabic word “thabal”, which now means “drum”, though before that, it meant a “cup”.