Pigeon and Chicken Croustade
Serves 6
2 Chicken Joints
1 Pigeon
225g (8oz) Wholemeal Pastry
3 large Eggs
150ml (¼ pint) Dry White Wine
50g (2oz) Mushrooms, roughly chopped
25g (1oz) Raisins
15 g (½ oz) Butter
4 Cloves
½ tsp Ground Ginger
Salt & Black Pepper
Roll out 225g (8oz) of the pastry and line a 20cm (8 inch) flan dish; back the crust blind.
Place the pigeon in a saucepan with the stock, wine and cloves, slow cook for 1 hour.
Add the chicken and continue to cook for a further 45 minutes or till the meat is tender.
When cooked remove from the stock, fillet and bone them.
Lightly fry the mushrooms in butter.
Cut the flesh into small pieces, mix with the mushrooms and the raisins and spread over the base of the flan case.
Sieve and reduce the stock to approx. 150 - 300ml (¼ - ½ pint)
Beat the eggs and season well adding the ginger add the reduced stock and pour over.
Bake in pre-heated oven 180°C; 350°F: Gas 4 for 25 minutes.
Serve warm.
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