Recipe By : The Roman Cookery of Apicius
Serving Size : 4 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For Pancakes:
3 Eggs
1/2 c Flour
1/3 c Milk
1/3 c Water
For Casserole:
2 1/2 c Pork or chicken -- cooked,
- thinly sliced -OR-
1 1/2 lb Fish fillets -- cooked
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
First make the pancakes:
Beat 3 eggs and add flour, milk and water to make a thin batter.
Into a greased 8" 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 cooked meat or fish:
Mix with eggs, olive oil, celery seed, stock, white wine, and sweet
wine. Heat the meats in this sauce, adding more liquid if required.
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 cook uncovered in a 375 F oven
for 20 to 25 minutes until the dish is uniformly heated. Serve with
a sprinkling of pepper.
