Croustade with quince and prunes (Croustade de Languedoc) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 373) by Paula Wolfert

  • crème fraîche
  • lemons
  • prunes
  • pâte brisée
  • slivovitz
  • egg yolks
  • quince preserves
  • prune eau-de-vie
  • EYB Comments

    Can substitute Slivovitz or Armagnac for prune eau-de-vie.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Slivovitz or Armagnac for prune eau-de-vie.

  • veragusta on December 01, 2016

    good description of the origin of strudel

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