Recipe Categories
Seafood
Fish Casseroles

Granny's Apices Casserole With Fish & Meat

FOR PANCAKES
3 x Eggs
1/2 cup Flour
1/3 cup Milk
1/3 cup Water
FOR CASSEROLE
2 1/2 cup Cooked pork or chicken
    Thinly slice
    Or
1 1/2 lb Cooked fish fillets
3 x Raw eggs
2 tbl Olive oil
1/2 tsp Ground pepper
1/2 tsp Celery seed (or lovage)
2 cup Beef or chicken stock
1/4 cup White wine
1/4 cup Sweet raisin wine - muscatel
    Flour
    Coarsely ground pepper
    Pine nuts or almonds

 Method :
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.