Casserole Apicius with Meat or Fish
Yield
4 servingsPrep
35 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For pancakes | |||
| 3 | large |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| ⅓ | cup |
milk
|
|
| ⅓ | cup |
water
|
|
| For casserole | |||
| 2 ½ | cups |
pork
or chicken, cooked, thinly sliced, or 1 1/2 lb cooked fish fillets |
*
|
| 3 | large |
eggs
raw |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
black pepper
ground |
|
| ½ | teaspoon |
celery seeds
or lovage |
|
| 2 | cups |
beef stock
or chicken stock, prefer veal stock if possible |
|
| ¼ | cup |
white wine
|
*
|
| ¼ | cup |
sweet raisin wine
muscatel |
* |
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
black pepper
coarsely ground |
*
|
| 1 | x |
pine nuts
or almonds |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For pancakes | |||
| 3 | large |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 79 | ml |
milk
|
|
| 79 | ml |
water
|
|
| For casserole | |||
| 591 | ml |
pork
or chicken, cooked, thinly sliced, or 1 1/2 lb cooked fish fillets |
*
|
| 3 | large |
eggs
raw |
|
| 3E+1 | ml |
olive oil
|
|
| 2.5 | ml |
black pepper
ground |
|
| 2.5 | ml |
celery seeds
or lovage |
|
| 473 | ml |
beef stock
or chicken stock, prefer veal stock if possible |
|
| 59 | ml |
white wine
|
*
|
| 59 | ml |
sweet raisin wine
muscatel |
* |
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
black pepper
coarsely ground |
*
|
| 1 | x |
pine nuts
or almonds |
*
|
Directions
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, 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 cooke uncovered in a 375℉ (190℃) oven for 20- 25 minutes until the dish is uniformly heated.
Serve with a sprinkling of pepper.
