Cut stale bread into slices one and one-half or two inches thick. Cut
off the crusts, making rectangular blocks of the bread, or cutting it
with a large biscuit cutter, into rounds. With a fork, carefully scoop
out the centres, leaving cases with walls about one-fourth of an inch
thick. Brush them lightly with melted butter and brown them in a
moderate oven. Creamed oysters, lobster, fish or meat and some
vegetables are served in croustades.