Ingredients Jump to Instructions ↓

  1. 12 oz Wholewheat pastry

  2. 1 Pigeon

  3. 2 Chicken breasts

  4. Or whole legs 2/3 c Dry white wine

  5. -several grinds of black -pepper 4 Cloves

  6. 1/2 oz Butter

  7. 2 oz Mushrooms, roughly chopped

  8. 1 oz Raisins

  9. 3 lg Eggs

  10. -salt -pepper 1/2 ts Ground ginger

  11. 8 oz of the pastry and line a

  12. 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

  13. 45 minutes or till the meat of both birds is really tender. Meanwhile cook

  14. 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,

  15. 35 minutes if covered. Serve warm with a good green salad. For a more

  16. 20th century flavor-- double the chicken, leave out the pigeon, and substitute

  17. 1 oz chopped fried bacon for the raisins.


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