Casserole apicius with meat or fish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| ½ | cup | Flour |
| 2½ | cup | Cooked pork or chicken |
| Thinly slice | ||
| Or | ||
| 1½ | pounds | Cooked fish fillets |
| 3 | Raw eggs | |
| 2 | tablespoons | Olive oil |
| ½ | teaspoon | Ground pepper |
| ⅓ | cup | Milk |
| ⅓ | cup | Water |
| ½ | teaspoon | Celery seed (or lovage) |
| 2 | cups | Beef or chicken stock |
| ¼ | cup | White wine |
| ¼ | cup | Sweet raisin wine - muscatel |
| Flour | ||
| Coarsely ground pepper | ||
| Pine nuts or almonds | ||
Directions
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