La Mique Levée

Name: La Mique Levée (Dumpling Poached with Ham and Vegetables)
Cuisine: France
Ingredients: 4 eggs, beaten; 2 pinches of salt; 1 lb (500 g) flour, sifted; 3 lb (1.5 kg) ham hock; 1 small cabbage, tough outer leaves and core removed; 1 tablespoon goose fat; 2 oz (50 g) fresh yeast, mixed with a little warm water; 1 onion stuck with cloves; 1 onion stuck with cloves; 4 turnips; 4 carrots; 6 potatoes; 5 leeks

Dumpling Poached with Ham and Vegetables

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

I am such a glutton for boiled ham – one of my favourite dishes is boiled ham with parsley sauce and butter beans – that I’ve included several boiled ham dishes, each of which is great for parties as you can serve the liquid as a soup and use up the resulting spare time to make a really good pudding.

Ingredients

1 lb (500 g) flour, sifted
4 eggs, beaten
2</

Europe
France
Périgord
Main course
Soup

Method

Put the flour in a large bowl, make a well in the centre and add the eggs, salt, goose fat and yeast. Mix with a wooden spoon and then knead thoroughly for 20 minutes. Roll into a ball, dust with flour and leave to rise in a warm place for at least 4 hours. It should double in size and have a pitted exterior.

Pop the ham into a large saucepan filled with cold water, bring to the boil an