• Webster's Revised Unabridged Dictionary
    • n Croustade (Cookery) Bread baked in a mold, and scooped out, to serve minces upon.
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Century Dictionary and Cyclopedia
    • n croustade A cup-like form of bread toasted, fried in hot fat, or dipped in melted butter and browned in the oven; also, a hollow mold of rice sprinkled with bread-crumbs and fried in deep fat, or of puff-paste filled with creamed meat, fish, etc.
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Webster's Revised Unabridged Dictionary
F., fr. crote, a crust, OF. crouste,


In literature:

Serve hot, either plain or in croustades.
"Woman's Institute Library of Cookery, Vol. 2" by Woman's Institute of Domestic Arts and Sciences
Serve in timbale cases, or upon croustades of bread.
"Salads, Sandwiches and Chafing-Dish Dainties" by Janet McKenzie Hill
They are used instead of patty shells or croustades.
"Fifty-Two Sunday Dinners" by Elizabeth O. Hiller
Croustades of Grouse a la Diable.
"Dressed Game and Poultry à la Mode" by Harriet A. de Salis
When cut large and filled they are called croustades.
"The Century Cook Book" by Mary Ronald
Garnish with croustades filled with small French peas.
"The Hotel St. Francis Cook Book" by Victor Hirtzler

In news:

The Armagnac-based aperitifs at D'Artagnan are as thoroughly Gascon as the apple croustade and the duck-enriched garbure.