Moussaka

Ingredients

• Cut six fine egg-plants
• Peel two fair-sized egg-plants
• one and one-half Ibs. of very lean, cooked mutton
• two tablespoonfuls of very finely-chopped onion
• a piece of crushed garlic as large as a pea
• three oz. of roughly-chopped raw mushrooms
• two eggs
• two tablespoonfuls of cold Espagnole sauce
• one table-spoonful of tomato purée
• a pinch of salt
• another of pepper

Method

1. 1

   Cut six egg-plants in halves, fry until pulp can be removed.

2. 2

   Peel and slice two egg-plants, fry them.

3. 3

   Mix the pulp with mutton, onion, garlic, mushrooms, eggs, sauces, salt, and pepper.

4. 4

   Butter a mould, line with egg-plant skins, layer with mince and fried roundels.

5. 5

   Cook in a bain-marie for one hour.

6. 6

   Let stand, then turn out and garnish with parsley.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 259. The excerpt below is the record exactly as published.

MOUSSAKA (1) Cut six fine egg-plants into halves, lengthwise; cisel the pulp somewhat deeply with the point of a small knife, and fry them until their pulp may be easily removed. Do this with a spoon, and put the pulp aside with the skins of the egg-plants. (2) Peel two fair-sized egg-plants; cut them into roundels one-third in. thick; season them, dredge them; fry them in oil, and put them aside. (3) Chop up the pulp withdrawn from the egg-plants, and put it into a basin with one and one-half Ibs. of very lean, cooked mutton, chopped or cut into very small dice; two table- spoonfuls of very finely-chopped onion, fried in butter; a pinch of parsley; a piece of crushed garlic as large as a pea; three oz. of roughly-chopped raw mushrooms, fried in butter; two eggs; two tablespoonfuls of cold Espagnole sauce; one table- spoonful of tomato purée; a pinch of salt, and another of pepper

Cook this with the app: pantry check, scaling, and the assistant.