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8
Medium
Published 1991
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.