I should have explained the custard topping for the casserole somewhat better...
I used to make a flour and meat cooking oil roux.
I wouldn't fully cook, or brown, it.
When the lower portion of the moussaka casserole had been assembled, I would then blend in egg yolks, roughly half the number that such a casserole would serve, into the flour, milk, and meat oil gravy. This milk gravy, before egg yolks, should not be too thick, because it then has egg yolks rolled into it.
This was then poured onto the top of the casserole to about a half an inch thickness, and the casserole then baked.
No comments:
Post a Comment