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[kroo-stahd] /kruˈstɑd/

a shell of bread or pastry, sometimes of noodles, rice, or mashed potatoes, baked or fried and filled with ragout or the like.


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  • Croute

    [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’

  • Crouton

    [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,” […]

  • Crowbait

    [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+)

  • Crowbar

    [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 […]

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