Mique à la Royale from Memories of Gascony by Pierre Koffmann
To make the mique, mix the yeast with the lukewarm water, then add the flour, eggs, 50 g/2 oz of the butter, sugar and salt. Knead thoroughly and leave the mique to rise in a warm place. Heat the s...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Kitchen scale
- Mixing bowl
Ingredients
- 3 eggs
- 100 g/4 oz butter, softened
- a pinch of sugar
- a pinch of salt
- 3 l/5½ pt chicken or beef stock (home-made or made from a cube)
- 2 veal kidneys
- 50 ml/2 fl oz oil
- 20 morels
- 3 shallots, chopped
- 50 g/2 oz butter
- 100 ml/4 fl oz madeira
- 100 ml/4 fl oz port
- 200 ml/7 fl oz cream
- 500 g/1 lb 2 oz plain flour
- 75 ml/3 fl oz warm water (30°C/86°F)
- 20 g/¾ oz yeast
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Pain a l’huile from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Gâteau à la Broche from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Soufflé aux Pistaches from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Tarte aux Cèpes from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Gâteau de Riz aux Abricots from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Tarte aux Pruneaux from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Pain Gascon from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Gâteau Mousseline from Memories of Gascony by Pierre Koffmann
app.ckbk.com