A culinary dish consisting of meat, sauce, or other ingredients served in or on a fried bread case or crust.
From French 'croustade,' derived from 'crouste' (crust), which comes from Latin 'crusta' (shell, rind). The term entered English culinary vocabulary in the 19th century from French haute cuisine.
Croustade shows how fancy French cooking names hide simple ideas—it's literally just delicious stuff piled into a crispy bread container, but French made it sound sophisticated!
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