leftovers

I've decided The French Chef Cookbook will benefit from Julia's The Way to Cook - the former is rather light on demonstrative pictures and diagrams (no surprise since it was published in 1972) and the latter, anything but. They work well together and have lived side by side on my kitchen bookshelf for ages. Julia also considered The Way to Cook her magnum opus.

Tonight, I took the leftover mussaka, mixed it with pasta, and finished it off with a Sauce Béchamel * that got turned into a Mornay Sauce* with the addition of cheese. Very simple. Very tasty - esp. with the 2002 Chateau de Pennautier (a southern French Merlot/Syrah blend) Tom dragged up from downstairs - our erstwhile cave! Enjoy.

* look for these recipes in The Way to Cook