Recipe - Casserole Apicius With Meat Or Fish

FOR PANCAKES
3 Eggs
One half cup Flour
1/3 cup Milk
1/3 cup Water

FOR CASSEROLE
2 One half cup Cooked pork or chicken
Thinly slice
Or
1 One half pound Cooked fish fillets
3 Raw eggs
2 tablespoon Olive oil
One half teaspoon Ground pepper
One half teaspoon Celery seed (or lovage)
2 cup Beef or chicken stock
One fourth cup White wine
One fourth cup 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, 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