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[kroo-ton, kroo-ton] /ˈkru tɒn, kruˈtɒn/

a small piece of fried or toasted bread, sometimes seasoned, used as a garnish for soups, salads, and other dishes.
a small piece of fried or toasted bread, usually served in soup

1806, from French croûton “small piece of toasted bread,” from croûte “crust,” from Old French crouste (13c.), from Latin crusta (see crust (n.)).


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