Name: La Mique Levée (Dumpling)
Yield: Serves 8
Cuisine: French
Ingredients: 15 g (½ oz) fresh yeast or 7.5 g (¼ oz) dried yeast; 1 heaped tablespoon goose fat or lard; 3–4 white turnips; 150 ml (¼ pt) warm water; 1 kg (2 lb) salt pork, belly, hock or spare rib; 4–6 potatoes; 3 eggs; 500 g (1 lb) flour; 4–5 carrots; ½ teaspoon sugar; 4 leeks; 1 teaspoon salt

Preparation info

Serves
8

Difficulty
Medium

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Further north in Quercy and the Périgord an alternative to bread is a dumpling the size of a loaf but lightened with eggs and yeast. It is called la mique levée. After it has risen, the large golden ball of dough is poached in a court-bouillon and is eaten hot, either with the pork and vegetables from the court-bouillon, or as an accompaniment to daubes and duets. It should be as light as a sponge cake, belying its English title.