lobster timbale
1timbale — [tim′bəl; ] Fr [ tan bȧl′] n. [Fr, lit., kettledrum: see TIMBAL] 1. a mixture, as of chicken, lobster, or vegetables in a cream sauce, baked in a small drum shaped mold; also, the mold 2. type of fried or baked pastry shell, filled with a cooked… …
2Timbale — Tim bale , n. [F., prop., a kettledrum; so named from the form of the mold used. Cf. {Timbal}.] (Cookery) A seasoned preparation, as of chicken, lobster, cheese, or fish, cooked in a drum shaped mold; also, a pastry case, usually small, filled… …
3Entrée — An entrée (French, literally meaning entry or entrance ) is one of several savory courses in a Western style formal meal service. Its traditional definition, still used in Europe and Australia, refers to a smaller course that precedes the main… …
