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    Medieval Recipes

    Casserole Apicius

    For the Pancake Mix

    3 Eggs
    1/2 cup of Flour
    1/3 cup of Milk
    1/3 cup of Water

    For the Casserole Mix

    2 1/2 cup of Cooked pork or chicken Thinly slice
    Or 1 1/2 pounds Cooked fish fillets
    3 Raw eggs
    2 tablespoon Olive oil
    1/2 teaspoon Ground pepper
    1/2 teaspoon Celery seed (or lovage)
    2 cup of Beef or chicken stock
    1/4 cup of White wine
    1/4 cup of Sweet raisin wine - muscatel
    Flour
    Coarsely ground pepper
    Pine nuts or almonds

    Preparations

    1. Make the pancake mix by beating 3 eggs and adding flour, milk and water to make a thin batter.

    2. Into a greased 8 inch frying pan, pour a little of the batter and allow it to spread evenly.

    3. Cook each pancake over high heat and flip over when it is lightly browned.

    4. Prepare the cooked fish or meat.

    5. Mix with eggs, olice 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.

    6. 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.

    7. On this, place a pancake. Fill the dish with layers of the sauced meats, seasoned with pepper and nuts, each alternating with a pancake.

    8. Pierce a hole in the final pancake to allow steam to escape and cook uncovered in a 375 degree Fahrenheit oven for 20-25 minutes until the dish is uniformly heated. Serve with a sprinkling of pepper.

    Serves 4.



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