Crustade Of Chicken and Pigeon -

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 ts Ground ginger

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

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.