from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A molded or hollowed bowllike crust, as of pastry, rice, or bread, used as a serving container for another food.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A edible container (often of pastry) filled with a savoury food
from the GNU version of the Collaborative International Dictionary of English
- n. Bread baked in a mold, and scooped out, to serve minces upon.
from The Century Dictionary and Cyclopedia
- n. 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.
Visit Bastide d'Armagnac (labastide-darmagnac.net) with its enchanting square colonnaded central place; Notre-Dame des Cyclistes (notredamedescyclistes.net), a tiny 11th-century chapel where Tour de France competitors come to pray; the exquisite hamlet of Larressingle (and taste its equally exquisite armagnac – tinyurl.com/6z7yo22); the food market of Eauze and buy foie gras, croustade and armagnac direct from artisan producers. (tourisme-gers.com).
Koffmann's famous pistachio souffle is here, of course, but there is also croustade aux pommes caramelisées, a strawberry vacherin and a mousse au chocolat.
For dessert I order croustade aux pommes et Armagnac as Simon had beaten me to the oeufs à la neige.
Top each croustade with a soft-boiled or poached egg.
Camille was a custodian of all the French classics - poule au pot, bouilli, blanquette de veau along with croustade aux pommes caramelisees, crepes and flans of all description, things that are no longer cooked much at home anymore, if at all.
The description for the Faisan a la creme was roasted pheasant served with a rich champagne cream sauce, grapes macerated with orange zest, a savoury rice pilaff and a croustade of duck pate with red currant jelly, based on Lasserre and La Tour d'Argent restaurants, in Paris.
Roasted pheasant served with a rich champagne cream sauce, grapes macerated with orange zest, a savoury rice pilaff, and a croustade of duck pate with red currant jelly
The English “custard” began as “croustade” in medieval times, and meant dishes served in a crust—thus, for egg-milk combinations, usually baked and unstirred, and so solid.
Sometimes it is chopped very fine and placed around the edge of a patty shell, a croustade, a timbale case, or a piece of toast upon which food is served.
The only disappointments were brown-butter buttons that purportedly had been soaked in bourbon but lacked punch, and a blackberry-nectarine croustade with a very tough crust.
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