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Casserole Apicius With Meat Or Fish

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Meats, Seafood, Grains Main dish 4 Servings

INGREDIENTS

3 Eggs
1/2 c Flour
1/3 c Milk
1/3 c Water
2 1/2 c Cooked pork or chicken
Thinly slice
Or
1 1/2 lb Cooked fish fillets
3 Raw eggs
2 T Olive oil
1/2 t Ground pepper
1/2 t Celery seed, or lovage
2 c Beef or chicken stock
1/4 c White wine
1/4 c Sweet raisin wine – muscatel
Flour
Coarsely ground pepper
Pine nuts or almonds

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 844
Calories From Fat: 213
Total Fat: 23.9g
Cholesterol: 352.1mg
Sodium: 1004.4mg
Potassium: 652.3mg
Carbohydrates: 87.5g
Fiber: 2.6g
Sugar: 1.7g
Protein: 62g


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