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Crustade of Chicken & Pigeon

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Recipe

Crustade of Chicken and Pigeon recipe

 

Yield

6 servings

Prep

30 min

Cook

2 hrs

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
12 ounces pastry
whole wheat
1 pigeon
*
2 chicken breasts
or whole legs
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cup white wine
dry
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¼ teaspoon black pepper
or a few grinds, to taste
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4 cloves
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½ ounce butter
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2 ounces mushrooms
roughly chopped
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1 ounce raisins, seedless
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3 large eggs
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salt
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black pepper
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½ teaspoon ginger
ground
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Ingredients

Amount Measure Ingredient Features
346.8 ml/g pastry
whole wheat
1 each pigeon
*
2 each chicken breasts
or whole legs
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158 ml white wine
dry
* Camera
1.3 ml black pepper
or a few grinds, to taste
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4 each cloves
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14.5 ml/g butter
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57.8 ml/g mushrooms
roughly chopped
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28.9 ml/g raisins, seedless
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3 large eggs
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1 x salt
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1 x black pepper
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2.5 ml ginger
ground
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Directions

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 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 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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

This is word for word from "The British Museum Cookbook", British Museum Publications Limited 1987, ISBN 0-7141-1663-7.

Wow. Stealing much?

 

 

Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 40355% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 374mg 16%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 32g
Vitamin A 4% Vitamin C 0%
Calcium 3% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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