A timbale is a dish in which a mixture of ingredients — often bound with eggs, cream, or gelatin — is cooked or set in a mould and turned out for serving, hot or cold. Classic timbales layer pasta, rice, or vegetables with rich fillings; sweet versions set creams and fruits. The word also names the small, deep, slightly tapered mould itself, traditionally of metal, in which individual timbales are made. Moulded dishes demand precision: the mixture must be seasoned and bound well enough to hold its shape when unmoulded, and the mould must be greased or lined for a clean release. Timbales belong to the classical French repertoire, where architectural presentation was prized, and they still appear in fine dining.