croustade


Also found in: Wikipedia.
click for a larger image
croustade

crous·tade

 (kro͞o-städ′)
n.
A molded or hollowed bowllike crust, as of pastry, rice, or bread, used as a serving container for another food.

[French, from Provençal croustado, from Old Provençal, from Latin crūstātus, past participle of crūstāre, to encrust, from crūsta, crust; see crust.]

croustade

(kruːˈstɑːd)
n
(Cookery) a hollowed pastry case or piece of cooked bread, potato, etc, in which food is served

crous•tade

(kruˈstɑd)

n.
a shell, as of pastry or bread, baked or fried and filled with ragout or the like.
[1835–45; < French < Occitan crustado < Latin crustāta, feminine past participle of crustāre to encrust, derivative of crusta crust]
Mentioned in ?
References in periodicals archive ?
I thought of what to cook, and decided upon a simple croustade, perhaps the best way to showcase the fresh fruit.
My wife's starter of beetroot and feta croustade with samphire, bearnaise sauce and orange was a simple, pretty dish that delivered flavour and texture.
50; Chilli and rum roasted pineapple croustade, coconut and lime sorbet, pounds 6.
Lobster Bisque Soup with a Garlic Parmesan Croustade
Among the 50 creations in Pappas' book, beyond sweet renditions, you'll find delicious, savory recipes like Broccoli and Red Pepper, Brie Croustade, Wild Rice and Crab, Spinach and Feta, Shrimp Tarragon and Sun-Dried Tomato and Olive designed to serve for brunch or lunch or sides.
Ben, aged 24, a former British Culinary Federation Young Chef of the Year, hadto prepare three dishes in four hours: croustade d'oeufs de Cailles Maintenon, Lancashire hotpot and poached pear with creme Anglaise.
Even the vegetarian option looked tempting: aubergine, tomato and goats cheese croustade served with wild rocket and butternut squash.
Croustade de fruits de mer is a kind of crisp, bread vol-au-vent filled with a creamy sauce, seafood and crusted with cheese and breadcrumbs.
12 mini croustade cases; 125g luxury mincemeat; 1tsp brandy; 3 sheets of filo pastry, each cut into eight pieces; a little icing sugar for dusting
Guests to Centerplate's booth will enjoy Chorizo-Spiced Duck with Roasted Sweet Potatoes, Toasted Cornbread Croustade and Valencia Orange Glaze and Freshwater American Snapping Turtle Soup with Spinach, Rainwater Madeira and Yuca Crisp, both dishes that reflect Barnett's penchant for local flavors and techniques.
She feels that she hasn't eaten enough vegetables so the menu she wants is baked goats cheese and apple croustade, roast sirloin of Welsh Black Beef, Yorkshire pudding, carrots, cabbage, roast parsnips, peas, roast potatoes and courgettes and red wine gravy, a plate of Welsh cheeses and crAme brulee.