These are made in several different ways according to their ultimate use.
- Pastry Croustades: line buttered, round, oval or other shaped moulds with good short paste, prick the bottoms, line with greaseproof paper, fill with lentils or split peas and bake in a moderate oven. Remove the paper and filling and leave the cases in the oven, with the door open, to dry out and become crisp without further colouring.
- Rice or Semolina Croustades: cook either semolina or rice in White Bouillon taking care if using rice that it is very well cooked. Drain well and bind with 6 egg yolks and 50 g (2 oz) grated cheese per 100 g (3½ oz) raw weight of the cereal. Spread the mixture evenly on a buttered tray 3 cm (1⅕ in) thick.
When cold, cut out the mixture with a round 5 cm (2 in) diameter plain pastry cutter, dipping it into hot water to facilitate the cutting. Egg and breadcrumb the pieces twice and mark an impression for a lid on the top using a smaller plain cutter and deep fry.
Carefully remove the marked centres and reserve as lids; empty the insides leaving a thickness of ¼ cm (1/10 in) all round.
- Duchesse Potato Croustades: fill buttered dariole moulds with Duchesse potato mixture pressing it in firmly. Dip the moulds in hot water, turn out to demould and egg and breadcrumb them twice; mark with an impression for a lid using a plain cutter. Deep fry in a very hot fat, remove the lids and empty the insides leaving cases ½ cm (⅕ in) thick.