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Method
Warm the milk and mix the yeast into it. Add the
flour, salt and melted butter or goose fat. Mix
until the consistency is firm and doughy (if
necessary add a little more milk or flour). Dust
with flour, wrap in a tea towel and leave to rise
for 2 ½ hours in a warm place.
The ‘mique’ can be served with stews and meat sauces
whereupon it replaces bread, or with vegetables,
salted pork and chitterling sausages.
The salted pork should have been put on to cook at
the same time and will still have an hour to go when
the ‘miques’ are poached in its gravy. To check that
they are done, skewer one and withdraw the skewer
clean and dry.
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