Subric is a mostly obsolete term for a small dish intended to be served as an appetizer or hors-d'oeuvre. They are typically a savory meat or vegetable, bound with egg, flour, or cheese, and browned in butter. They are similar to croquettes but are not coated in egg and breadcrumbs before frying. Depending on the variation, they may be served sauced or as they are.
Name origins
Larousse suggest that subric is so named because they were cooked sur briques, French "on the bricks", of the fireplace.