Yield: 6 Servings
|Or whole legs
|Dry white wine several grinds of black pepper
|Mushrooms, roughly chopped
|Eggs salt pepper
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.