Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A molded or hollowed bowllike crust, as of pastry, rice, or bread, used as a serving container for another food.
from The Century Dictionary.
- noun 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.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Cookery) Bread baked in a mold, and scooped out, to serve minces upon.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A
edible container (often ofpastry ) filled with asavoury food
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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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).
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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.
Pierre Koffmann: 'Not enough British chefs cook from the heart' 2010
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For dessert I order croustade aux pommes et Armagnac as Simon had beaten me to the oeufs à la neige.
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Top each croustade with a soft-boiled or poached egg.
Archive 2006-12-01 Matthew Guerrieri 2006
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Top each croustade with a soft-boiled or poached egg.
To Serve Man Matthew Guerrieri 2006
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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.
Archive 2007-04-01 2007
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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.
At My Table 2007
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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.
French gourmet dinner: 5th & 6th courses Niki 2005
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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
A Gourmet Dinner for Summer from the Great Restaurants of France Niki 2005
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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
Archive 2005-02-01 Niki 2005
qms commented on the word croustade
By zealotry is happiness marred,
As excess of heat makes crust too hard,
With rage and rant
You'll bake a croquant
When life is best as a warm croustade.
July 7, 2014
bilby commented on the word croustade
qms's analogy of conviction with baking reminds me of a quip by former Australian Prime Minister, Paul Keating. When asked about whether he thought a vanquished rival might make a comeback, he said, "Well, a souffle doesn't rise twice."
July 7, 2014