Title: Crustade of Chicken and Pigeon
Categories: Poultry
Yield: 6 Servings
| 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 | ts | 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.