Crustade Of Chicken and Pigeon
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 R...
Ingredients
- 12ozwholewheat pastry
- 1pigeon
- 2chicken breasts
- 1/2ozbutter
- 2ozmushrooms, roughly chopped
- 1ozraisins
- 3large eggs
Directions
- 1
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 Butte
- 2
back the crust blind
- 3
Put the pigeon in a pot with the stock, wine, pepper and cloves and cook very slowly for an hour
- 4
Add the chicken and continue to cook for a further 45 minutes or till the meat of both birds is really tender
- 5
Meanwhile cook the mushrooms lightly in the butter
- 6
Remove the birds from the stock and bone them
- 7
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
- 8
Beat the eggs with a fork and season with the salt, pepper, and ginger