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Appears in

Mourjou: The Life and Food of an Auvergne Village


By Peter Graham

Published 1999

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It would be stating the obvious to say that wherever flour, eggs, sugar and milk are commonly available ingredients, some form of cheesecake-like preparation is likely to be made. The Auvergne is no exception. A variety of slightly differing recipes are found there, some calling for cow’s milk, like this flognarde, others for curd cheese and a pastry crust, like tarte à l’encalat. Flognarde (also spelt flaugnarde, flangnarde and