To make a good string you need good fresh and local products
Nothing complicated in the recipe for Picardy ficelle. For Guillaume Héripré, Poultry farmer, butcher and caterer in Amiens for several generations, the success of ficelle depends on the choice of ingredients.
With him you will find two varieties of strings: The Twine of the Réderie, registered trademark is only composed with Picardy products. Except the cheese of course. He opted for an 18-month Comté aged at Philippe Olivier.
The eggs, flour, milk, mushrooms and shallots come from the Picard region. At Héripré we make pancakes like at home. In front of the gas burners, three stoves and the expert hands of David. Seven hundred pancakes for this weekend….!
Of course, in the pancake batter which will have rested for at least half a day, we do not add sugar. To fill it we will take care to deposit a whole slice of ham not too big but at Héripré we are generous.
An artisanal ham made on site with pigs raised on straw.
The taste of the ham is really important in the string tells us Guillaume
Then add the mushroom duxelle, sautéed with the shallots and a little white wine. You have to fold the crepe well on each side before rolling it to prevent the stuffing from leaking out. Afterwards, always coat the crepe generously with 50% liquid cream and 50% heavy cream for a smooth texture. A little grated Comté cheese and we bake for about twenty minutes at 180°.
Héripré Poultry in the chilled halls and rue de Metz in Amiens