Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------------FOR PANCAKES--------------------------------
3 Eggs 1/3 c Milk
1/2 c Flour 1/3 c Water

-------------------------------FOR CASSEROLE-------------------------------
2 1/2 c Cooked pork or chicken 1/2 ts Celery seed (or lovage)
Thinly slice 2 c Beef or chicken stock
Or 1/4 c White wine
1 1/2 lb Cooked fish fillets 1/4 c Sweet raisin wine - muscatel
3 Raw eggs Flour
2 tb Olive oil Coarsely ground pepper
1/2 ts 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

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