A Quick Overview Of How To Say Croûte, Croûtes
'Croûte, croûtes' is French for both 'crust,s', and 'rind,s' (with reference to cheese). In cooking it can mean a couple of things, some of which are remarkably similar to the description of a 'croustade'.
With regard to soups like 'bourride', and 'bouillabaisse', a croûte refers to a piece or slice of stale or oven-dried bread, which is placed at the bottom of each serving dish before spooning the soup over. It can also refer to:
- Slices of bread, (typically the crusts should be removed) fried in butter, cut into squares or rounds, and topped with savoury fillings - these croûtes are served as appetizers. Fried bread croûtes may also appear as part of the presentation of a dish, for example a croûte may provide the base for a piece of fillet;
- Pastry cases, which are baked blind and then filled - for example 'bouchées, and 'vol-au-vents';
- Hollowed out bread, the loaf, or rolls - the remaining crust is brushed with butter, and baked in an oven to crisp it, then filled. Whenever I have come across this, it has been called a 'croustade'. There is a lot of overlap in cooking definitions, and if anyone has a more definitive answer, please add your comment.