Croûte a la Normande
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Prepare the crusts as indicated under No.
- 2454, coat them with very stiffly stewed apples, and dish them in a circle.
- Garnish their midst with stewed apples, prepared as for a Charlotte, and upon the apples set a pyramid of quartered, white and pink apples, cooked in syrup.
- Cover with reduced apple syrup, thickened with a little very smooth stewed apples flavoured with Kirsch or old rum.
Plating
Cookware for this recipe
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Chef's knife