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A small, narrow mould with sloping sides - for making mousses/steamed puddings etc. 'Dariole de cresme' (cream) were popular in Paris as early as the 14th century.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.