croûten.
/kruːt/ A crust of bread, toasted or fried, served as a foundation for certain dishes; also = croûton n.
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the world > food and drink > food > dishes and prepared food > bread > toast > [noun] > croute
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