The mique is magic!

Stirred into the broth, hot or cold, for breakfast or dinner, Mique can be eaten whenever you like, especially when you're hungry.

The word mique comes from the Occitan mica, meaning crumb. The tradition of this dish has been passed down from generation to generation, with particularities in each region and sometimes in each family.

Here is Karine's recipe, in which she cooks the mique in a cloth. Others prefer to put the leavened pastry directly into the buillon. The choice is yours...

The ingredients

Palette, andouille, jarret de porc
Des légumes : 8 carottes, 4 navets, 1 chou
1 kg de farine
4/5 oeufs
Un filet d’huile
200 ml de lait
1 cube de levure de boulanger
100g de beurre
Du sel : 8 g (soyons précis)

Temps de préparation : 180 min
Temps de cuisson : 150 min
Pour 10 personnes

Presentation of mique and petit salé with meat and vegetables

Préparation de la mique

Take care of the mique. Mix the flour, baking powder, salt, eggs and milk in a bowl. Then knead! We want it smooth and firm.
Shape it into a nice ball and leave it for at least 3 hours, wrapped in a warm, cosy tea towel (under the eiderdown as our grandmothers used to do, or by the fireplace...).
The meat. Cook in plenty of (unsalted) water for two hours, then add the vegetables.
Has the mique grown well? Dip it in the cooking stock for at least 1 hour in its tea towel, to make it easier to remove.
Drain, slice and serve with the meat and vegetable garnish. Yummy!

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