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  Recipe Home » Poultry » CRUSTADE OF CHICKEN AND PIGEON
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  CRUSTADE OF CHICKEN AND PIGEON
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 227
Ingredients:
12 oz. whole-wheat 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 large eggs
salt
pepper
1/2 tsp. ground ginger
Instructions:
Roll out 8 oz. of the pastry and line an 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 until 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 C. 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 at 350 for 25 minutes if uncovered and 35 minutes if covered. Serve warm with a good green salad.
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