Ingredients
- 6 eggs (raw)
- 350 gr pork (cooked)
- 280 gr beef
- 100 gr fish fillets (cooked)
- 80 ml milk
- 80 ml water
- 65 gr flour
- 60 ml wine (white)
- 60 ml sweet raisin wine muscatel
- 30 ml olive oil
- 1 gr pepper (ground)
- 1 gr celery seed
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 20 cm 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 190ÂșC oven for 2025 minutes until the dish is uniformly heated. Serve with a sprinkling of pepper. Source The Roman Cookery of Apicius