| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| croustade prepared as for the soufflé | — | — | — | — | 795. Fondue of Parmesan and... | |
| croustade low | — | — | — | — | 416. SALMON A LA VICTORIA | |
| croustade | — | — | — | — | 794. CROUSTADE OF BREAD, GA... | |
| croustade cut in the form of a cup, not more than five inches high, the carving of which must present eight bold fluted scollops at the upper part, and be brought to a tapering point towards the foot, fried, inner crumb removed | — | — | — | — | 797. CROUSTADE OF BREAD, GA... | |
| croustade triangular | 1.0 | — | — | — | — | 906. SWEETBREADS, A LA PARI... |