Casserole Apicius With Meat Or Fish

* Exported from MasterCook *

CASSEROLE APICIUS WITH MEAT OR FISH

Recipe By :
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 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

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, olicþ 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



- - - - - - - - - - - - - - - - - -