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crouton


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A crouton is literally a ‘little crust’. The term was borrowed in the early nineteenth century from French croûton, a diminutive form of croûte, ‘crust’. It denotes a small piece of toasted or crisply fried bread, used to give contrasting texture to soups or as a general garnish.

Subjects: Medicine and Health — Cookery, Food, and Drink.


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