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Mique, La

A giant dumpling - made from cornmeal (maize) - often served to accompany a stew, or fried to have with dessert; but sometimes just eaten as bread - it's traditional in the Périgord region of France.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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