Crustade Of Chicken And Pigeon

* Exported from MasterCook *

CRUSTADE OF CHICKEN AND PIGEON

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Wholewheat pastry
1 Pigeon
2 Chicken breasts
Or whole legs
2/3 c Dry white wine
-several grinds of black
-pepper
4 Cloves
1/2 oz Butter
2 oz Mushrooms, roughly chopped
1 oz Raisins
3 lg Eggs
-salt
-pepper
1/2 t Ground ginger

Roll out 8 oz of the pastry and line a 8 inch flan dish; back the crust
blind.
Put the pigeon in a pot with the stock, wine, pepper and cloves and cook
very slowly for an hour. Add the chicken and continue to cook for a further
45 minutes or till the meat of both birds is really tender. Meanwhile cook
the mushrooms lightly in the butter. Remove the birds from the stock and
bone them. Cut the flesh into quite small pieces, mix it with the mushrooms
and the raisins and spread them over the base of the flan case. Beat the
eggs with a fork and season with the salt, pepper, and ginger. Add 1 cup of
the cooking juices and pour over the meat in the flan case. If you want to
have a lid, roll out the rest of the pastry and cover the flan. Bake it in
moderate oven (350 F) for 25 minutes if uncovered, 35 minutes if covered.
Serve warm with a good green salad.
For a more 20th century flavor-- double the chicken, leave out the pigeon,
and substitute 1 oz chopped fried bacon for the raisins.



- - - - - - - - - - - - - - - - - -