To illustrate Picard gastronomy, here are examples of typical dishes from Picardy and
its different areas.From Picardy : The Ficelle Picarde
They are simply salted pancakes (crêpes) with cooked minced mushrooms in béchamel. On each pancakes, place a half slice of ham, a tablespoon of mushroom sauce and a bit of grated cheese (cheddar). Roll up the pancakes and put them side-by-side in a baking dish. Cover lightly with cream, sprinkle on grated cheese and bake them until the top is slightly browned.
From the Aisne : Rabbit with Thierache cider
For 4 persons. A rabbit. 1 pint (litre) of dry Thierache cider. 100 g of butter. 1 tablespoon of oil. 4 shallots. 2 tablespoons of red currant Jelly. A half bay leaf. 2 good sized branched of thyme (without seeds). Salt, pepper. Fry gently the pieces of rabbit in the butter and oil on both sides, add the whole shallots fry them gently, put in a tablespoon of flour, the thyme, the bay leaf, salt and pepper. Put in the cider and let it all cook 20 or 25 min, according to the thickness of pieces of rabbit. After cooking, place the rabbit in a terrine and let it cool in the oven. In the meantime, thicken the flour an red currant jelly which you mix beforehand with a wooden spoon. Adjust the seasoning to your taste. Accompanying vegetables : pieces of apple fried in butter ; apples au gratin.
From the Oise : Whipped Chantilly cream
Ingredients : 50 cl (centilitres) fresh cream. 20 g vanilla flavoured sugar. 20 g powdered sugar. Put the cream in a very cold bowl. Add the vanilla flavoured sugar and powdered sugar. Whip heartily until the solid cream forms waves. Notes : the cream is fully whipped when you take the whip out of it and a peak appears and the waves retain their shape.
From the Somme : Macaroons of Amiens
Take 200 g of almond and mince them with the same weight of caster sugar to obtain a dough that you place in a bowl. Stir in little by little 3 or 4 unbeaten egg whites and 3 teaspoons of apple or apricot jelly. Roll out the dough and cut out small disks 2 centimetres high and 4 centimetres in diameter. Place all the macaroons on a moistened metal sheet and bake them at a low temperature for 30 min.
They are also a lot of other specialities that you can discover by visiting Picardy, such as duck pâté made of boned duck stuffed and baked in the oven with a thin crust pastry, Flamiche (a pie made of leeks), beaten cake (a type of Brioche cake) …
Bon appétit !
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