This dish is a specialty of Sarlat and is a fabulous dish in the depths of winter when the snow is piling up outside. The mique is a delicious dumpling. This dish is designed to be eaten over 2 courses, first the broth and then the meat and vegetables.
1 kg petit sale (salted pork)
2.5 litres water
4 small potatoes
1 small cabbage
250 grams stale bread
3 tablespoons flour
1 bouquet garni
salt and pepper.
Cut the cabbage into 8 pieces and remove the stems and boil for 15 minutes. Drain
In a large pan place the water, onions, bouquet garni and pork and slowly bring to the boil. Add the cabbage and simmer covered for 1 hour.
Make the Mique
Cut the bread into small pieces and place in a bowl, sprinkle with a little broth from the simmering pan so the bread is moist but not wet. Cut the lard into small pieces and add to the bread and mix well.
Beat the eggs and add to the mixture mix it all well. Add the flour one spoon at a time and stir until the mixture becomes a soft dough. Too much flour will make the dumpling hard. Shape the dumpling into an oval shape and dust with flour.
Back to the Pan
After it has simmered for 1 hour add the vegetables and a good pinch of pepper and bring back to a gentle boil. Once it is simmering slip the mique in. Cook covered for 1 hour. After 1 hour taste and adjust seasoning accordingly.
To serve remove the mique and slice it, then remove the meat and vegetables and place it all on a large serving platter and keep warm. Pour the broth into soup bowls or cups and serve as the soup or first course. Serve the mique with meat and vegetables as the second course with some mustard.