Mique limousine

Name: Mique limousine
Total time: 90 min
Yield: Serves 6
Cuisine: Limousin
Ingredients: 500 g (4 cups) all-purpose flour; 200 g (2 cups) breadcrumbs; 10 g (⅓ oz) fresh yeast; 150 g (⅔ cup) melted lard; 4 eggs; 100 ml (scant ½ cup) lukewarm milk; 1 teaspoon salt; Salt pork: 500 g (1 lb) lightly salted pork shoulder, 4 sausages; 1 green cabbage; 4 carrots; 2 onions; 1 bouquet garni

Limousin dumpling with salt pork and cabbage

⏱ 90 minServes 6Medium620 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

500 g (18 oz)all-purpose flour
200 g (7 oz)breadcrumbs
10 gfresh yeast
150 g (5 oz)melted lard
4eggs
100 ml (½ cup)lukewarm milk
1 teaspoonsalt
1salt pork: 500 g / 1 lb lightly salted pork shoulder4 sausages
1savoy cabbage
4carrots
2onions
1bouquet garni

500 g (18 oz) all-purpose flour
200 g (7 oz) breadcrumbs
10 g fresh yeast
150 g (5 oz) melted lard
4 eggs
100 ml (½ cup) lukewarm milk
1 teaspoon salt
1 salt pork: 500 g / 1 lb lightly salted pork shoulder 4 sausages
1 savoy cabbage
4 carrots
2 onions
1 bouquet garni

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Large cast-iron or steel stockpot

Cooking thermometer

Digital kitchen scale

Steamer basket or large colander

Chef’s knife

03 — Method

Soak the shoulder in cold water for 12 hours to remove salt.
Mix the flour, breadcrumbs, salt and yeast in a bowl.
Add the eggs, lard and milk. Knead to a firm dough.
Let rise for 2 hours, then shape into a large ball.
Put the shoulder in a large stockpot with the carrots, studded onions and bouquet garni.
Cover with water and simmer for 1 hour.
Set the dumpling on the simmering broth (it floats) and cover.
Cook for 45 minutes, turning it halfway.
Meanwhile, blanch the cabbage wedges and poach them in the broth with the sausages for 20 minutes.
Serve the dumpling sliced, surrounded by the meat and vegetables, all moistened with broth.