FOR PANCAKES
FOR CASSEROLE
First make the pancakes:- beat 3 eggs and add flour, milk and water to make
a thin batter. Into a greased 8 inch frying pan, pour a little of the
batter and allow it to spread evenly. Cook each pancake over high heat and
flip over when it is lightly browned.
Prepare the coked meat or fish:- Mix with eggs, olic=ve oil, celery seed,
stock, white wine and sweet wine. Heat the meats in this sauce, adding more
liquid if requird. Thicken the sauce with flour.
Next, take a greased casserole dish and cover the bottom with a layer of
meats or fish in their sauce. SPrinkle with coarsely ground pepper and with
nuts. On this, place a pancake. Fill the dish with layers of the sauced
meats, seasoned with pepper and nuts, each alternating with a pancake.
Pierce a hole in the final pancake to allow steam to escape and cooke
uncovered in a 375 F oven for 20- 25 minutes until the dish is uniformly
heated. Serve with a sprinkling of pepper.
Source - The Roman Cookery of Apicius
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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