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La Mique

On 11 Aug 2007 at 15:44, Claudia wrote:

> Would you know of a French recipe called ''Mique''.  It is a sort of
> flour ball that is cooked in broth.  This is a specialty of the South
> of France.
> Thanks for your help !
> Claudia

Hello Claudia,

There are apparently a couple of very different French recipes called "la mique". See below for recipes. There is an article about "la mique" here:

La Mique


Enriched Bread : La Mique


• 500g high quality flour
• 2 whole eggs
• 80g melted butter or goose fat
• 25cl milk
• 20g yeast
• a little salt

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 1/2 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. 
Mique Perigord Style 

Serves 6 to 8 people

600 grams of flour
4 eggs
1 tablespoon of goose fat (found in the cans of foie-gras for example)
2 pinches of salt
50 gram of yeast
1 kg "palette de porc demi-sel"
1 kg "travers de porc"
4 carrots
4 turnips
4 leeks (the white part)
4 potatoes
1 small white cabbage
1 garlic clove
2 onions with a clove stuck into each one
1 "bouquet garni" (a few leaves of thyme, laurel and rosemary)

- Pour the flour in a large bowl and make a hole in the middle.
- Break the eggs into the hole, add the salt, the goose fat and the yeast 
mixed with a little lukewarm water. 
- Mix it all with a wooden spoon and then knead by hand for 20 minutes.
- Roll this dough into a ball, sprinkle it lightly with flour and leave 
to sit for several hours in a warm place covered with a cloth.
- The ball of dough will then double in volume and its surface will be 
slightly cracked. This is the namesake "mique".
- While the dough rises, rinse the meats in cold water to take the salt out. 
Fill 2/3 of a large cooking pot with cold water and add the meats. Bring to 
a boil and cook for an hour. 
- Add the vegetables and "bouquet garni". Let boil for 15 minutes and set
 the "mique" on top of the boiling meats and vegetables without breaking it. 
 Cook on low boil for an hour. 
- Turn the "mique" over in the pot.
- When the "mique" is cooked, let it drip dry on a cloth for a few seconds 
then present it on a platter surrounded by the meat and vegetables. 

Hungarian Cupcakes

On 11 Aug 2007 at 18:07, Alana wrote:

> >From Alana
> Back in the 70s we frequented a restaurant called The Gazebo in
> Shadyside (Pittsburgh PA).  They had these incredible
> cupcakes that were layers (dough, chocolate, dough, streusel of
> some kind) and then topped with a chocolate ganache.  The baker passed
> away and his recipe with him.  The Gazebo has been closed for many
> moons.  It almost sounds like a babka but in the form of a cupcake
> ?????????  Thanks!

Hello Alana,

I cannot locate a recipe for these, but I read that the Simple Treat Bakery in Squirrel Hill / Pittsburgh sells them.


Homemade Breakfast Sausage

On 11 Aug 2007 at 18:19, Dean wrote:

> I'm an American in Chile, and I long for some breakfast pork sausage
> links like the "little sizzlers" I used to buy and eat years ago in
> Alabama.   Unfortunately this type of product does not exist in Chile,
>  not anything even close, so I must try to learn how to make my own.  
> I do not know the ingredients except of course it has ground pork and
> some spices of some type.   I prefer to make the skinless type.  If
> you can help me locate a recipe that would make the taste buds happy
> of my wife and I, I would surely appreciate it!!!!
> My name is Dean 
> Best regards to you and thanks very much.
> Dean

Hello Dean,

I cannot find a copycat recipe for "Hormel's's Little Sizzlers". However, this site has a recipe and complete instructions, with pictures, showing how to make homemade pork sausage links:

Meat Basics

And this site has dozens of sausage recipes, including several breakfast sausage recipes:




On 11 Aug 2007 at 21:38, dana wrote:

> Hello! I just googled Marguerites and found your interesting site, not
> to mention a recipe for Marguerites!! But... My mother had a very
> different method and I'm wondering if she just made it up or is it a
> common recipe... we're talking Virginia (although my mother was from
> Maryland) in the 50"s....she just made a non-cooked powdered sugar
> icing (with a little milk and butter I think) ...put that on a
> saltine, and peanut butter on another saltine, and made a sandwich of
> the two... we took them on every picnic I can remember... but they
> were even better refrigerated or even frozen!! No cooking or even
> browning in oven involved... Thanks, Dana Marguerite (yep, that's my
> middle name!..also my mother's middle name)

Hello Dana,

Marguerites are a very old treat. There is an 1847 recipe for Marguerites in "The Southern Gardener and Receipt Book". One reference said that they probably take their name from the daisy-like Marguerite flower.

The typical Marguerite recipe is frosting on one side and a chopped nut mixture on the other like the first recipe below. Also below is a Marguerite recipe from 1946 with walnuts & coconut, and another one from 1923 with figs.

Some recipes use marshmallow creme on one side, but I did not find any recipes on the web or in our files with peanut butter instead of the chopped nuts mixture. I could not say who might have come up with using peanut butter on one side as an alternative to the chopped nut mixture. It doesn't seem to be a common recipe, but it may have been on a peanut butter jar label or some such at one time.




1 cup sugar  
1 x salt to taste 
1 cup nuts chopped 
1/3 cup water  
40 each crackers, saltine  
1 each egg white beaten 

Combine sugar, water, and salt.

Boil to soft ball stage (236 F).
Pour slowly, beating constantly, over stiffly beaten egg white.
Beat until stiff enough to hold its shape when dropped from a 
Pile lightly on saltines.
Sprinkle with nuts.
Place on baking sheet. 
Brown in slow oven (325 F).
Chopped raisins may be substituted for, or used with the nuts. 

Recipe By : Woman's Home Companion Cook Book, 1942
Serving Size : 30 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg white
                        Salt -- (few grains)
  3        tablespoons  sugars
  2        tablespoons  walnuts -- chopped
  2        tablespoons  coconut -- chopped
  1           teaspoon  vanilla
  30                    saltines

Add the salt to the egg white and beat until stiff, but not dry. Gradually
beat in the sugar. Fold in nuts, coconut and vanilla.

Mound a teaspoon of the mixture on each saltine.

Place on an ungreased baking sheet. Bake in 325 F. oven for 15 minutes or
until topping is a delicate brown.

Source : "Woman's Home Companion Cook Book, 1942, p. 810"
S(mastercook formatting by): "Bobbie"
Copyright : "(c) P. F. Collier & Son Corporation"
Yield : "2 1/2 dozen"
Fig Marguerites

7/8 cup sugar 
3 tablespoons water 
1 egg white, unbeaten 
1 tablespoon marshmallow cream 
1/4 teaspoon vanilla 
1/3 cup (3) figs cut in small pieces 
1/3 cup nut meats cut in small pieces 
small round crackers 
Put in top of double boiler sugar and water. Stir until sugar is dissolved 
as much as possible. 
There will still be small sugar crystals remaining. Wash sugar crystals 
from inside of double boiler with pastry brush dipped in cold water. 
Add egg white. Place over hot water and cook, beating constantly with 
egg beater for 7 to 12 minutes or until mixture will hold its shape.

Add marshmallow cream and vanilla, and fold over and over until again stiff 
enough to hold its shape. Add figs and nut meats. Pile on small round crackers 
and bake at 375 degrees F. for 10 minutes or until delicately brown.

This rule will cover 3 dozen small crackers. Should frosting be too soft to 
hold its shape after adding marshmallow cream, it may be again placed over 
hot water, and folded gently over and over, until it becomes slightly granular 
around the edges. Remove from hot water, and continue folding over gently until 
of the desired stiffness.

For Luncheon and Supper Guests (1923)

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