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A dish that is served en croûte comes literally ‘in a crust’—which usually means ‘in a pastry case’, but can also turn out to be ‘surrounded by slices of bread’. French croûte comes via Old French crouste (source of English crust and also of custard) from Latin crusta, ‘rind, shell’ (source of English crustacean, ‘shelled creature’ and related to crude and crystal).

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