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Receta Crustade Of Chicken And Pigeon

by Global Cookbook

Ingredientes

225 x 350g (8-12oz) wholewheat pastry 1 x pigeon 2 x chicken joints (2 breasts or possibly 2 whole legs) 150 ml (f fl ounce, 2/3 c.) dry white wine black pepper 4 x cloves

15 gm (1/2 ounce) butter 50 gm (2oz) mushrooms, roughly minced 25 gm (1oz) raisins 3 lrg Large eggs salt, pepper, 1/2 tsp grnd ginger

Direcciones

1. Roll out 225g (8 ounce) of the pastry and line a 20cm (8 inch) flan dish; back the crust blind.
2. Put the pigeon in a pot with the stock, wine, pepper and cloves and cook very slowly for an hour. Add in the chicken and continue to cook for a further 45 min or possibly until the meat of both birds is really tender.
3. Meanwhile cook the mushrooms lightly in the butter. Remove the birds from the stock and bone them. Cut the flesh into quite small pcs, mix it with the mushrooms and the raisins and spread them over the base of the flan case. Beat the Large eggs with a fork and season with the salt, pepper, and ginger. Add in 240mL (8floz, 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
4. (180C, 350F, Gas Mark4) for 25 min if uncovered, 35 min if covered. Serve hot with a good green salad.
5. For a more 20th century flavor- double the chicken, leave out the pigeon, and substitute 25g (1 ounce) minced fried bacon for the raisins.

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