croûten.
/kruːt/ A crust of bread, toasted or fried, served as a foundation for certain dishes; also = croûton n.
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croustade1845
croûte1906
1841 W. M. Thackeray in Fraser's Mag. June 714/1 What do you think was our dinner for six persons?.. Removes. Plompouding; croute de macaroni.
1846 A. Soyer Gastron. Regenerator 473 Croute aux Truffes.]
1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) lxii. 1657 Croûtes, blocks or shapes of fried bread, used as a basis for dressing salmis, whole birds, etc.
1907 G. A. Escoffier Guide Mod. Cookery ii. xx. 782 Set these croûtes in a crown on a round dish, and garnish their midst with a rocky pyramid of plombière ice.
1951 Good Housek. Home Encycl. 394/2 It [sc. caviare] may also be..served spread on croûtes of fried bread.
This entry has not yet been fully updated (first published 1933; most recently modified version published online June 2018).
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n.1906- to have a tough row to hoe
- to have a voice in
- to have a want
- to have a way of
- to have a way with
- to have a way with one
- to have a way with words
- to have a white feather in one's tail
- to have a white feather in one's wing
- to have a white head and a green tail
- to have a whitey
- to have a will of one's own
- to have a wise head on one's shoulders
- to have a wise head upon one's shoulders
- to have a wold
- to have a woman's maidenhead
- to have a word
- to have a, any, no, etc suspicion, or suspicions
- to have ado
- to have ado with
- to have aid of
- to have all one's buttons
- to have all one's buttons on
- to have all one's marbles
- to have all one's work cut out