Obs. Also crustate, -arde: see also CUSTARD. [Evidently a. F. croustade, although this is not given by Godefroy, and is known to Hatzfeld only as a modern word after It. crostata ‘a kinde of daintie pye, chewet, or such paste meate’ (Florio), f. crostare to encrust: see -ADE.]
A sort of rich pie, made of flesh, eggs, herbs, spices, etc., enclosed in a crust.
c. 1390[?]. Form of Cury, No. 154. Crustardes of Flessh.—No. 156. Crustardes of Fysshe.
c. 1420. Liber Cocorum, 40. Crustate of flesshe.
c. 1440. Anc. Cookery, in Househ. Ord. (1790), 452. Let bake hom as thow woldes bake flaunes, or crustades.
