Place a small amount of sauce on each croute.

Many people now use crouton for croute, so the usage has changed.

Thus the outside of a loaf of bread is the crust or croute.

The aroma alone of sea scallops en croute could drive one to distraction.

There was also very good smoked salmon (and plenty of it), on crisp but not dry croute bread.

You can study a deal, she suggests, while waiting for the Brie en Croute to bake.

Most unusual was the Norwegian salmon filet en croute.

For the gratinéed version, the croute is topped with cheese and broiled or baked.

The saumon en croute is baking; the veal is under way.

And her recipe for Liver En Croute is quite spectacular!

Oh, and don’t confuse pasties with boeuf en croute.

His were excellent, too, especially a flamboyant, multilayered rabbit pate en croute.

After this we tried the consomme 'Prince of Wales' which is served en croute.

Go fishy with a whole Salmon en Croute.

Historically, however, a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked.

See him cook six classic dishes live on stage, including salmon en croute, lasagne verde and the all time favourite, toad in the hole!

The main course is set, with dishes such as coq au vin or boeuf en croute and vegetables fresh from the garden.

Chicken breast en croute was perfumed with a sauce of madeira and morels, but its pastry was sodden.

(Lamb chops, asparagus en croute and chocolate cake, reported Ms. Smith, who was a guest.)

Enthusiastically he enumerated the specialties served at the buffet, recommending especially the duck in red wine sauce, and, to start, the country pate en croute.

Rainbow trout en croute stuffed with salmon mousse over a splash of seafood veloute illustrated Murphy's Law.

A salad follows, then a choice of entrees: chateaubriand en croute or breast of Muscovy duck with dried apricots.

The cafe's Swiss spin on croque-monsieur - open-face toasted "croute" sandwiches topped with cheese, ham or mushrooms - makes a full meal.

Grilled oysters, given an almost clam casino treatment, and Brie en croute served with chutney and creme fraiche are two of the best.

When a nation of patisseries reports Britain's global standing being threatened by a tax on "pâtés en croute", every law of political sanity have surely been broken.