croustade

A croustade is a French culinary term meaning a crust or pie-crust of any type.

They also make fish cakes, croustade and stew.

Served with a garlicky croustade, it made a luscious starter but could just as easily have been a light entree.

The position was sealed when he served a warm peach and raspberry croustade with amaretto cream at the first dinner.

The menu's French onion soup is highlighted with mushrooms, three varieties of onion and a baked goat cheese croustade.

It starred a wild mushroom and red wine stew in a crunchy croustade with a scattering of honey-glazed baby root vegetables.

The French term croustade derives from it, from which the English term custard derives.

A puff-pastry croustade filled with diced capon, asparagus spears and an onion velouté had a hearty, homemade quality.

A crostata, a free-form Italian version of the French galette or croustade, is a low-rise tart, large or small.

Strawberry croustade looked like a magazine advertisement: a fluted "basket" of crisp, lightly browned phyllo shell filled with fresh strawberries and whipped cream.

My dinner partner's grilled tuna on a croustade of piperade topped with balsamic-dressed curly endive was as delectable as it was stunning.

Considering the opulence of other courses, peach croustade, plum cake, overly chocolatey profiteroles and an assortment of cookies made a humble showing.

One Gascon speciality deserves attention: apple croustade, which relies for its effect on a thousand-layered pastry so froufrou that in French it's called a bridal veil.

On the current list of offerings is blackened chicken croustade; blue Stilton, scallion and crushed pepper pate; red pepper stuffed with crab, and daily changing salads.

At a recent dinner, the parade of treats began with an hors d'oeuvre of pear purée with a dab of goat cheese on a crisp croustade.

For starters, choices are Parmesan souffle; country terrine of ham, pork and chicken liver; chilled sorrel soup with cucumbers and croustade of creamed wild mushrooms.

The development of custard is so intimately connected with the custard tart or pie that the word itself comes from the old French croustade, meaning a kind of pie.

Peach croustade, a thin pastry round almost as chewy as gum, needs fruit that's bursting with flavor, but the peach layer is barely distinguishable from the pastry.

What is mislabeled a croustade of prawns (the term means a stuffed pastry shell) is merely watery-tasting shrimp in a dull tomato-and-saffron sauce garnished with a puff pastry.

She mumbled against David's tweed jacket, 'We're having chicory-and-orange salad with vinaigrette sauce, followed by mushroom croustade with a hazelnut topping, then Stilton and homemade oatmeal biscuits.'

Among desserts the chocolate, cranberry and oatmeal crumble is to be avoided, while the crème brûlée and the apple croustade, rendered distinct by the inclusion of huckleberries, are to be embraced.

My favorite was the croustade of apples, a gorgeously flaky package of buttery phyllo layers wrapped around a generous portion of pan-fried apple atop a bed of caramelized apple sauce.

There was a chicken and parsnip croustade, a rich beef daube with olives, a puree of potatoes and celery root, brown-sugared dumpling squash and roasted white beets served warm in a walnut oil and Sherry vinaigrette.

The 15th century cookery book Un Vyaunde furnez sanz nom de chare describes a Croustade of veal, herbs, dates, and eggs baked in a coffin, but other sources describe croustades of chicken and pigeon.

RECOMMENDED DISHES: Quail with Armagnac-grape sauce, foie gras terrine with Sauternes jelly, cassoulet, leg of lamb with pepper sauce, apple croustade.