1 Stale bread, cut into diamonds, squares, or circles (quantity as needed)
1 Deep fat for frying, OR melted butter for brushing (quantity as needed)
1 Creamed vegetables, fish, or meat for filling (quantity as needed)
Instructions
1. Cut stale bread into diamond, square, or circular shapes, each approximately 2 inches (5 cm) across and 1.5 inches (4 cm) deep — a standard period bread slice thickness suggests 3/4-inch (2 cm) walls after hollowing.
2. Using a small paring knife or melon baller, hollow out the centre of each piece, leaving a base and walls roughly 1/4 inch (6 mm) thick to form an open case. Reserve the removed bread for another use.
3. Choose one of two browning methods: (a) Deep-frying — heat deep fat to 375°F (190°C) and fry the bread cases 2 to 3 minutes, turning once, until evenly deep golden brown and crisp on all surfaces, then drain on a wire rack or absorbent paper; or (b) Oven-browning — brush all surfaces of the bread cases thoroughly with melted butter, arrange on a baking sheet, and bake at 400°F (205°C) for 10 to 14 minutes, turning once halfway through, until uniformly golden brown and rigid to the touch.
4. Fill the finished croustades with your prepared creamed filling — vegetables, fish, or meat — and serve promptly while the cases are still crisp.
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