- to sell
quick cheap meals to
factory workers. They were
called "c****e-
croutes" or "cantines" and run by
local entrepreneurs. They
would usually only...
- cuisine, and that the dish's
similarity to the
French filet de bœuf en
croûte (fillet of beef in pastry)
might imply that "beef Wellington" was a "timely...
-
Larousse Gastronomique, when
there is a
pastry case the dish is pâté en
croute and when
there is not, and the
mixture is
cooked in a dish (called a terrine)...
-
known as
French toast internationally. In France, it is
referred to as
croutes en dentelle. In 1925, the Mayo
Brothers prescribed the "Eighteen Day Reducing...
- "CBC.ca – All in a W****end – "Moutarde Chou,"
visiting Quebec's c****e-
croûtes". CBC All in a W****end. Moutarde-Choux by De Émilie
Villeneuve and Olivier...
-
large slice. Many
people now use
crouton for
croute, so the
usage has changed. Historically, however, a
croute was a
slice of a
baguette lightly brushed...
- Les
Croûtes (French pronunciation: [le kʁut]) is a
commune in the Aube
department in north-central France.
Communes of the Aube
department "Répertoire...
-
prepared by
baking en
croûte. Well-known
examples include Beef Wellington,
where the beef is
encased in
pastry before baking; pâté en
croûte,
where the terrine...
-
accounted in the
Cuisine franc-comtoise from the Franche-Comté
region are
croûte aux morilles [fr],
Poulet à la Comtoise [fr], trout,
smoked meats and cheeses...
- (2001-05-15). "'The Man Who Came to Dinner':
Another Slice Of
Roast Boor, En
Croute". New York Times.
Retrieved 2023-12-13. Hofler,
Robert (2001-10-03). "Rude...
