Casserole Apicius with Meat or Fish

• 3 large eggs
• 1/2 cup flour, all-purpose
• 13 cup milk
• 13 cup water
• 2 1/2 cups pork or chicken, cooked, thinly sliced, or 1 1/2 lb cooked fish fillets
• 3 large eggs raw
• 2 tablespoons olive oil
• 1/2 teaspoon black pepper ground
• 1/2 teaspoon celery seeds or lovage
• 2 cups beef stock or chicken stock, prefer veal stock if possible
• 1/4 cup white wine
• 1/4 cup sweet raisin wine muscatel
• 1 x flour, all-purpose
• 1 x black pepper coarsely ground
• 1 x pine nuts or almonds

1. First make the pancakes:- beat 3 eggs and add 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 coked meat or fish: Mix with eggs, olive oil, celery seed, stock, white wine and sweet wine.
5. Heat the meats in this sauce, adding more liquid if required.
6. Thicken the sauce with flour.
7. Next, take a greased casserole dish and cover the bottom with a layer of meats or fish in their sauce.
8. Sprinkle with coarsely ground pepper and with nuts.
9. On this, place a pancake.
10. Fill the dish with layers of the sauced meats, seasoned with pepper and nuts, each alternating with a pancake.
11. Pierce a hole in the final pancake to allow steam to escape and cooke uncovered in a 375F (190C) oven for 20- 25 minutes until the dish is uniformly heated.
12. Serve with a sprinkling of pepper.

eggs, flour, milk, water, pork, eggs, olive oil, black pepper, celery seeds, beef stock, white wine, sweet raisin wine muscatel, flour, black pepper, nuts

Taken from recipeland.com/recipe/v/casserole-apicius-meat-or-fish-33588 (may not work)