Serve hot, either plain or in croustades.
"Woman's Institute Library of Cookery, Vol. 2" by Woman's Institute of Domestic Arts and Sciences
Serve in timbale cases, or upon croustades of bread.
"Salads, Sandwiches and Chafing-Dish Dainties" by Janet McKenzie Hill
They are used instead of patty shells or croustades.
"Fifty-Two Sunday Dinners" by Elizabeth O. Hiller
Croustades of Grouse a la Diable.
"Dressed Game and Poultry à la Mode" by Harriet A. de Salis
When cut large and filled they are called croustades.
"The Century Cook Book" by Mary Ronald
Garnish with croustades filled with small French peas.
"The Hotel St. Francis Cook Book" by Victor Hirtzler