Mijet
The mijet is a seasonal, equivalent dish rustic estival of the Pain lost, area Poitou-Charentes. One gives him the name of soupine in Anjou, and of miettée in Beauce.
It prepares starting from dry bread, cut out out of dice, all the more small as the bread is dry. One then sprinkles it a little with water, one sweetens it slightly and one puts it at the expenses. In the campaigns, one put it at the well a few hours in order to refresh it. The men consumed it added with wine (it is said that they made chabrot ).
One can replace water and the wine by milk, and add some wild strawberries, whose delicate perfume does not remove anything with simplicity dish.
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