A crust or crusty exterior, especially of bread; in cooking, a dish served in a pastry crust or with a bread exterior.
From Old French 'croute' (crust), derived from Latin 'crusta' (shell, crust); used in classical French cuisine terminology.
French cuisine has 'en croute' (in a crust) as a fancy cooking technique where something is baked inside pastry or dough, and it's remained a status symbol on fancy menus because it requires skill and looks impressive.
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