Crustade Of Chicken And Pigeon Food
CRUSTADE OF CHICKEN AND PIGEON
Crustade of Chicken and Pigeon recipe 14
Categories Chicken Eggs Whole Wheat Mushrooms Raisins Poultry Chicken breast
Time 3h
Yield 6
Number Of Ingredients 26
Steps:
- 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.
Nutrition Facts :
CHICKEN CROUSTADE
Steps:
- Preheat the oven to 325 degrees F.
- With a rolling pin, roll out each bread slice until thin. Cut out bread with plain round cutter 1 1/2 inches in diameter and flatten again with a rolling pin. Oil small muffin tins and place the bread rounds inside. Bake until golden. Store the croustade shells covered in a dry area.
- Reduce the cream by half and reserve until needed. Saute the chicken in 1 tablespoon oil until half cooked. Add the prosciutto and continue to cook until is thoroughly heated and chicken is thoroughly cooked. Add the cream and black pepper, to taste; bring to a simmer. Add a little hot cream to the egg yolk to temper and add to pot, being careful not to boil. Add the cheese, basil, and parsley. Adjust seasoning. Fill the croustade shells; sprinkle with a little additional grated Parmesan and brown lightly under a broiler or salamander. Serve warm.
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