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Title: Moussaka4
Yield: 1

Ingredients

    500 g  lamb mince and chicken
           -livers; (1lb 2oz)
      1 lg onion
      2    carrots; diced
      2    sticks celery; diced
      2    cloves garlic; crushed
      2    red chillies; diced
      2 tb chopped thyme
      1    red wine
      1    400 gram can tomatoes
 
  ----------------------FOR THE CHEESE SAUCE----------------------------
      1    grated gruyere; cheddar and
      1    ; parmesan cheese
      1    black pepper
      1 pn salt
      2    egg yolks
     45 g  butter; (1 1/2 oz)
     70 g  flour; (2 1/2oz)

Instructions

Sweat off the vegetables for 10-12 minutes, until soft. Fry off the mince
(use
a fatty mince) to bring up to a caramelised colour, with the chicken
livers.
Lightly oil the aubergine and grill until softened. Melt the bechamel sauce
and stir until thicker. Add the mince to the vegetables and add the red
wine
to lift off the residue off the bottom of the pan and allow to cook down
for
30 minutes.

While the mix is simmering gently add the stock or more red wine to give
more
moisture to the mix. Add the tomato puree. Add the egg yolks to the cheese
sauce and season.

Layer an ovenproof dish with a layer of mince, then aubergine, leaving the
cheese sauce for the topping.

Converted by MC_Buster.

Per serving: 898 Calories (kcal); 49g Total Fat; (47% calories from fat);
20g Protein; 100g Carbohydrate; 524mg Cholesterol; 678mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 8 1/2 Vegetable; 0
Fruit; 9 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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