The Mique

Name: The Mique
Cuisine: France
Ingredients: 2 tablespoons mixed chopped fresh herbs, such as flat-leaf parsley and chives; ¼ teaspoon minced fresh garlic; Freshly ground pepper; ½ pound stale French, Italian, or country-style bread, torn into small pieces by hand or cut into small cubes (crusts are included) to make 3 loosely packed cups; 1 cup all-purpose flour; 4 eggs; Coarse kosher salt; 4 strips of bacon, chopped; 3 tablespoons milk; Vegetable oil; 1½ teaspoons baking powder

Preparation info

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

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

Europe
France
Starter

Method

Boil the soup until reduced to 3 tablespoons. Remove from the heat and let cool.
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.
In a medium skillet, cook the chopped bacon with