put in ½ cup each of meat stock
and fresh tomato sauce, cover with
the prepared batter mixture and
put the dish in a moderate oven
(gas no. 4) for about an hour. The
batter should form a kind of crust
on the top of the mousaká, and
should be golden brown. Usually
served hot, but also very good cold.
Can also be reheated very
successfully.
TARTE AUX TOMATES
Make a pastry with ½ lb of
flour, ¼ lb of butter, an egg, and a
pinch of salt.
Line a shallow tin with the