Talk:Pastitsio

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Is the cheese mixed with the meat or the noodles to bind them together? --Gbleem 16:01, 2 September 2006 (UTC)

[edit] Custard and béchamel?

A recent edit claims that pastitsio sometimes has custard and béchamel. I don't think I've ever encountered it, and it seems peculiar on its face: two white sauces, one on top of the other? Do you have any sources for this? Cookbooks? --Macrakis 21:56, 2 September 2006 (UTC)

The restaurant I go to has some kind of egg based yellow stuff on top. Someone else said bechamel is sometimes poored on top so I thought that meant the bechamel is poured on top of the yellow stuff. Maybe the yellow stuff is bechamel? --Gbleem 18:58, 3 September 2006 (UTC)

I looked at the edit. It seems Chowbok thinks the custard is always there but I found a recipe on the internet (lovely source that internet) that just had the sauce. The picture made it look like the sauce was like a custard. I'm so confused. --Gbleem 19:05, 3 September 2006 (UTC)

The white sauce used for pastitsio (and also moussaka etc.) varies anywhere from a pure Bechamel-type white sauce (just flour, butter, and milk) to a custard-type sauce (eggs, butter, milk), but is usually somewhere in between, with both flour and eggs. --Macrakis 20:17, 3 September 2006 (UTC)