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

French

Provençal

Latin

1835-1845

1835-45; < French < Provençal crustado < Latin crustātus, past participle of crustāre to encrust, derivative of crusta crust

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Based on the Random House Dictionary, © Random House, Inc. 2017.
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Examples from the Web for croustade

Historical Examples

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 Hirtzler
Do not put the filling in until ready to serve, and heat the croustade before adding it.

The Century Cook Book Mary Ronald
The mast in the croustade must be made of pte doffice (see plate containing the designs for croustades).

The Gastronomic Regenerator: Alexis Soyer
Serve with rich Espagnole sauce or oyster sauce on a croustade of potato.

Dressed Game and Poultry la Mode Harriet A. de Salis

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