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Measurements
      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 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.
 


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