Rice formed into a shell shape and filled with glazed carrots.

A shallow puff pastry case which may come in any of a variety of shapes.

Potato dumplings usually served in a casserole with Gruyère.

Crisp, crunchy. Feminine is croustillante.

Potatoes very thinly sliced and then fried; effectively potato crisps (US: potato chips). This also can be game chips.

"Crust." A pastry case or crust of fried bread, sometimes hollowed out for stuffing.

Crusts of fried bread, hollowed out and spread with a cold purée of onions mixed with anchovy paste, filled with caviar.

Crust of fried bread, hollowed out and filled with slices of poached ox marrow and truffles, coated with sauce bordelaise.

Crusts of fried bread, hollowed out and filled with fish paste seasoned with Worcestershire sauce, combined with butter and garnished with goujons of fish.

Crusts of fried bread, hollowed out and filled with anchovy pâté, diced truffles, hard boiled eggs and smoked salmon.