La Mique Levée


Preparation info
  • Serves


    • Difficulty


Appears in

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.