Picardy ficelles are savory pancakes filled and au gratin in the oven. Start by preparing your pancakes then garnish them with a slice of white ham and some Paris mushrooms, very finely sliced and browned for a few minutes in a little butter. Roll up the pancakes and place them tightly against each other in a baking dish. Pour a tablespoon of fresh cream on each pancake and sprinkle with grated cheese. Then roast them in the oven for 10 minutes at 180°C. Serve hot with a green salad.
Fry 200 g of bacon in a casserole dish then set aside. Add 1 knob of butter, 1 tablespoon of oil and 5 finely chopped shallots. Fry them for 2-3 minutes then add a rabbit cut into pieces. When the meat is browned, sprinkle with a little flour, salt and pepper. Add 1 bouquet garni and 750 ml of raw cider. Leave to cook for around 1 hour 30 minutes. Remove the rabbit and reduce the sauce by adding 20 cl of fresh cream. Return the rabbit to the pot to reheat. Sprinkle with chopped fresh parsley before serving. Accompany this dish with tagliatelle, for example.
The flamiche is not just a simple savory leek pie! It is a pie made from puff pastry. Start by cutting 500 g of leek whites into very small sections. Melt them with 50 g of butter, 1 shallot, a little white wine, salt and pepper for about thirty minutes. Then add 30 cl of fresh cream and 1 beaten egg. Pour into a pie pan lined with puff pastry then cover with a second disc of puff pastry. Bake for 30 minutes at 180°C. Serve hot.
