- Make the pancake dough by blending the eggs with flour. Then add the milk, stirring continually to avoid bulges/lumps.
- Spice the dough with a pinch of salt. If lumps persist, pass the mixture through soup blender.
- Let the dough rest for an hour in a salad bowl that is covered with a cloth.
- Rinse the mushrooms completely and then chop down in your blender.
- In the chopped shallot butter, add the chopped mushrooms.
- Flavor the mixture with salt and pepper and let cook over medium heat. Stirring occasionally so that the mushrooms release all their water.
- When the duxelles is cooked, include the thick cream and adjust the flavor if needed.
- Cook the pancakes until lightly brown.
- Over low heat, melt the butter making sure it does not change the color.
- Include the flour and whisk until you get a smooth paste.
- Include cold milk and cook slightly. Stir constantly until the mixture condenses.
- When the béchamel sauce is smooth, flavor with salt, pepper, and grated nutmeg on it.
- Dispense a pancake and put into it a slice of ham.
- Arrange in a form similar to that of a pudding of the mushroom duxelles.
- Roll the strings Picardes gradually, without pushing too much so that the stuffing does not dribble.
- Organize the strings in a baking dish.
- Addbéchamel on the top and dust with grated cheese. Next, bake it in the oven.
Note: The strings can even be made in advance to be baked in the end.
Ficelle picarde ("Picardy string") is a dish of Picardy, northern France, comprising of a flavorful pancake loaded down with cheddar, mushrooms, and ham.
Though now considered a true Picardy dish, its roots seem to be in Amiens' l'hôtel du Commerce where a culinary specialist created it in 1950. However, a few legends still claim that the dish started in the period of Louis XIV.