Hello All!
As you can imagine, there are many variations of this recipe, with small 
pieces of salt pork fat being added sometimes in place of the butter etc.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Mique (Yeast dumplings)
 Categories: Main dish, Soups, French, Breads
      Yield: 6 Servings
    600 g  Wheat flour
      4    Eggs
    200 g  Milk
     15 g  Baker's yeast
    120 g  Butter
      1 pn Salt
MMMMM--------------------------BOUILLON-------------------------------
   1200 g  Petit sal‚ (salted sparerib)
    600 g  Andouille (boiling sausage)
    150 g  Carrots
    150 g  Onions
      2    Garlic cloves
      1    Bouquet garni*
  NB * Parsley, Bay & Thyme as usual
  Put the milk, eggs salt and yeast in a bowl and mix well.
   Add the flour and knead the dough for a considerable time (15
  minutes) so that it becomes elastic.
    Work the butter to a cream and add it to the dough, working it in
  until it becomes incorporated. Shape the mique, either into a signle
  large ball, or into six smaller ones, and then let them rise in a
  warm place, 2 1/2 hours for a single ball, 1 1/2 hours for smaller
  ones.
    Mique cooks in a soup made from salt pork, boiling sausage, carrots,
  and onions etc. Individual ones take about 20 minutes while a large
  one takes about an hour. To check whether the mique is cooked, pierce
  it with a trussing needle - it should come out dry.
   To cook the bouillon
   ====================
    Blanch the salt pork briefly, by putting it in cold water, heating
  to a boil and draining- discarding the water.
    Moisten again with cold water, bring to the boil, skim and add
  carrots, onion, garlic and herbs. Cook 2 hours.
    20 minutes before the end of the cooking time, add the andouille
  (salted boiling sausage) and the individual miques (if using a single
  large one, put it in an hour before the end of the cooking). Serve
  the mique(s) surrounded by the salt pork, sliced sausage and the
  vegetables.
    Recipe Jean-Pierre Poulain "Le Limousin Gourmande"
    Translated & MM IMH c/o Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50+
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