dar·i·ole 
(d
ăr
ē-
ōl
′)
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.]