Million, Quiche, Moussaka, Mousse

[A. Vine]

Bapopik at AOL.COM wrote:
>      September 1938, pg. 98, col. 2--Hotel Madison (NYC):
>      Incidentally, their Moussaka is an ideal and unusual buffet dish to give
> fillip to a first fall party.  This is how Paul Moreau makes it:
>      _Moussaka_.  In the bottom of a casserole fry a couple of sliced onions
> until they are golden brown.  Skin, dice and parboil an eggplant, saving half
> a dozen slices from the small end to fry.  Add to the onions a layer of
> parboiled eggplant, two cups of roast lamb chopped very fine, another layer
> of eggplant and enough veal or beef stock to cover.  Season with salt,
> freshly ground pepper and chopped parsley and let simmer over a very slow
> fire for half an hour.  By this time the stock should be well reduced.
> Meanwhile fry the eggplant slices in hot olive oil, and slice a fresh tomato.
>  Lay these slices alternatively on top of the casserole, cover with buttered
> crumbs and bake about ten minutes to brown the top.  This will keep hot
> nicely on the hot-plate on your buffet.

What?  No bechamel sauce?