Picardy ficelles are savory pancakes, elegantly filled and gratinéed in the oven. Prepare your pancakes, then fill each with a slice of white ham and Paris mushrooms, thinly sliced and sautéed briefly in butter. Roll them up and arrange tightly in a baking dish. Spoon a tablespoon of crème fraîche over each, sprinkle with grated cheese, and bake at 180°C for 10 minutes. Serve hot with a fresh green salad.
Brown 200g bacon in a casserole, then set aside. Add a knob of butter, 1 tablespoon oil, and 5 finely chopped shallots; sauté for 2-3 minutes. Add rabbit pieces cut into portions and brown. Dust with flour, season with salt and pepper, then add a bouquet garni and 750ml raw cider. Simmer for 1 hour 30 minutes. Remove rabbit, reduce sauce with 20cl crème fraîche, return meat to heat through, and garnish with chopped parsley. Pair with tagliatelle.
This isn't just any leek pie—flamiche is a luxurious puff pastry creation. Finely chop 500g leek whites, then stew with 50g butter, 1 shallot, a splash of white wine, salt, and pepper for 30 minutes. Stir in 30cl crème fraîche and 1 beaten egg. Line a pie dish with puff pastry, add filling, top with another pastry disc, and bake at 180°C for 30 minutes. Serve warm.
