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| n. 1. A small cooking mold. 2. A dish, as of vegetables, fish, custard, or pastry, that is cooked and served in a small mold. [Middle English dariol, from Old French dariole, a small, filled pastry, probably alteration of Picard and Walloon *doriole, ultimately from feminine diminutive of doré, a kind of pastry (compare modern Walloon doraie, a kind of attractively browned pastry or flan), from past participle of dorer, to gild, glaze with butter or egg; see DORY2.] |
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