*  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
  
 
 
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