Pt en croute or pat de canard d'Amiens (Amiens Duck Pt): Produced in early 1640s with a porkbutcher named Degaud, Picardy's housewives and cooks accustomed to managed to get having a whole duck, full of rabbit tenderloin, diced mushrooms and fresh lard, and oven baked inside a pastry crust to have an hour. The initial French cooking requires some time and expertise: the easiest way would be to prepare the pastry situation yesterday and also to flamb the meat mixture with local brandy before stuffing the duck. Today, French Chefs generally make use of a deboned duck in order to save time.
Flamiche aux Poireaux (Flamiche leek cake): Inspired through the Flemich gastronomy, this rish cake is principally full of chopped leeks, milk or creme fraiche and a little butter. Some Picardy locals prefer to complement the mix with a few nutmeg, grated cheese and/or additional vegetables like carrots or broccoli. The flamiche aux poireaux recipe first occured within the late 1700s, inside a French soldier's notebook along with other anecdotes of this time. The Picardy speciality is identified as a "type of galette created using baker's dough".
Crme Chantilly (Chantilly Whipped Cream): This delicate whipped cream arises from the city of Chantilly in Picardy, within the late 17th century. The recipe from the authentic vanilla-flavoured cream was produced through the French Chef Vatel who elaborated it for just one of Fouquet's banquets having to pay tribute to Louis XIV, in the Chteau de Chantilly (Chantilly Castle) within the Picardy region.
Gteau Battu Cak. The standard gteau battu from Picardy received its name in the original recipe produced in Abbeville. This typical Picardy cake can also be renowned for being the same shape as a Chef hat. Wealthy in egg yolks, it had been also formerly known as "gasteau mollet" or "discomfort aux oeufs" by Flemish people. The gteau battu was initially enjoyed in Northern France because the Easter time dessert, however it quickly grew to become a vintage to see relatives gatherings and popular feasts.