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Categories:
eggs flour milk water pork eggs olive oil black pepper celery seeds beef stock white wine sweet raisin wine muscatel flour black pepper nuts
Viewed: 59 - Published at: 2 years agoIngredients
- 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
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, olive oil, celery seed, stock, white wine and sweet wine.
- Heat the meats in this sauce, adding more liquid if required.
- 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 375F (190C) oven for 20- 25 minutes until the dish is uniformly heated.
- Serve with a sprinkling of pepper.
