The Mique

Preparation info
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By Paula Wolfert

Published 1987

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  • ½ cup soup liquid (from Step 2 at left)
  • 4 eggs
  • Coarse kosher salt
  • 4


  1. Boil the soup until reduced to 3 tablespoons. Remove from the heat and let cool.
  2. Break the eggs into a shallow bowl. Sprinkle just enough salt over the yolks to create a thin veil, about ½ teaspoon. (This is Madame Marthou’s truc for adding just enough salt to a stuffing.) Beat the eggs to combine.
  3. In a medium skillet, cook the chopped bacon with