Croustade

Croustade

By
From
Encyclopedia of Food and Cookery

A bread case made to hold savoury filling, usually of sauced mixtures based on ham, poultry, seafood or vegetables.

Use one-day-old bread, cut into 5 cm slices and remove the crust. Scoop out the centre leaving a rim 1 cm thick around the sides and base. Brush inside and out with melted butter and bake in a preheated moderate oven 180°C for about 30 minutes or until crisp and golden-brown.

You can make one large croustade by using a whole loaf of white bread. Remove the crusts, do not slice and proceed as for individual croustades.

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again