croustade

[ kroo-stahd ]

/ kruˈstɑd /

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noun

a shell of bread or pastry, sometimes of noodles, rice, or mashed potatoes, baked or fried and filled with ragout or the like.

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Origin of croustade

1835–45; <French <Provençal crustado<Latin crustātus, past participle of crustāre to encrust, derivative of crustacrust

Serve with rich Espagnole sauce or oyster sauce on a croustade of potato.
Dressed Game and Poultry la Mode|Harriet A. de Salis
If ever I have a round loaf of bread that I can spare I make that into a large croustade, too, especially for company.
Living on a Little|Caroline French Benton
The mast in the croustade must be made of pte doffice (see plate containing the designs for croustades).
The Gastronomic Regenerator:|Alexis Soyer
It may also be served the same with a nice rich cream sauce, or with either sauce in pastry crusts for Asparagus en Croustade.
The Laurel Health Cookery|Evora Bucknum Perkins

Do not put the filling in until ready to serve, and heat the croustade before adding it.
The Century Cook Book|Mary Ronald