| 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 | tb | Olive oil |
| 1/2 | ts | Ground pepper |
| 1/2 | ts | 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
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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