Fond de tartelette confectionnée en pâte brisée, en rognure de feuilletage, cuit « à blanc » sans coloration.
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An edible container used to hold a thick stew, creamed meat or vegetable mixture, puree and so on. A croustade can be made from pastry, a hollowed-out bread loaf or pureed potatoes or pasta that have been shaped to form a casing for food. Before filling it with food, the container is deep-fried or toasted until golden-brown and crisp. Small filled croustades can be served as an appetizer or first course.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
