a shell of bread or pastry, sometimes of noodles, rice, or mashed potatoes, baked or fried and filled with ragout or the like.
[kroot] /krut/ noun 1. . /kruːt/ noun 1. a small round of toasted bread on which a savoury mixture is served noun crust, pastry; also, crust of bread Word Origin French ‘crust’ Usage Note cooking; en croûte means ‘in pastry’
[kroo-ton, kroo-ton] /ˈkru tɒn, kruˈtɒn/ noun 1. a small piece of fried or toasted bread, sometimes seasoned, used as a garnish for soups, salads, and other dishes. /ˈkruːtɒn/ noun 1. a small piece of fried or toasted bread, usually served in soup n. 1806, from French croûton “small piece of toasted bread,” from croûte “crust,” […]
[kroh-beyt] /ˈkroʊˌbeɪt/ noun, Chiefly Northern, North Midland, and Western U.S. 1. an emaciated, worn-out horse or cow. noun An old, mean, or ugly horse (1857+)
[kroh-bahr] /ˈkroʊˌbɑr/ noun 1. Also called crow. a steel bar, usually flattened and slightly bent at one or both ends, used as a lever. verb (used with object), crowbarred, crowbarring. 2. to pry open, loosen, etc., with a crowbar: We had to crowbar a window to get in. /ˈkrəʊˌbɑː/ noun 1. a heavy iron lever […]