croustade
[ kroo-stahd ]
/ kruˈstɑd /
noun
a shell of bread or pastry, sometimes of noodles, rice, or mashed potatoes, baked or fried and filled with ragout or the like.
Origin of croustade
1835–45; < French < Provençal
crustado < Latin
crustātus, past participle of
crustāre to encrust, derivative of
crusta
crust
Words nearby croustade
croupade,
croupier,
croupous membrane,
croupy,
crouse,
croustade,
croute,
crouton,
crouzon's disease,
crow,
crow blackbird
Example sentences from the Web for croustade
Fill a croustade with pure of fresh mushrooms, put a poached egg on top, and cover with cream sauce.
The Hotel St. Francis Cook Book |Victor HirtzlerDo not put the filling in until ready to serve, and heat the croustade before adding it.
The Century Cook Book |Mary RonaldServe with rich Espagnole sauce or oyster sauce on a croustade of potato.
Dressed Game and Poultry la Mode |Harriet A. de SalisThe mast in the croustade must be made of pte doffice (see plate containing the designs for croustades).
The Gastronomic Regenerator: |Alexis Soyer