French for “crust,” croûte generally describes a thick, hollowed-out slice of bread (usually toasted) that is filled with food. It can also refer to a pastry case used for the same purpose. Additionally, the word croûte describes simply a slice of bread either toasted or fried. For example, croûte landaise is fried bread with foie gras topped with a cheese sauce. En croûte describes a food (usually partially cooked) that is wrapped in pastry and baked.



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