|
Ingredients
|
For 4
|
For 100
|
|
Hard-boiled eggs
|
2
|
50
|
|
Rice
|
340gms
|
8.6kg
|
|
Onions
|
115gms
|
8.6kg
|
|
Garlic
|
2 flakes
|
15gms
|
|
Cheese
|
55gms
|
1.36kg
|
|
Tomatoes
|
225gms
|
5.6kg
|
|
Green pepper
|
115gms
|
2.8kg
|
|
Parsley sauce
|
295gms
|
7.35kg
|
|
Salt
|
to taste
|
100gms
|
|
Butter
|
10gms
|
225gms
|
|
Parsley sauce:
|
|
|
|
Milk
|
295ml
|
7.3litre
|
|
Refined flour
|
15gms
|
340gms
|
|
Butter
|
15gms
|
340gms
|
|
Parsley
|
½ bunch
|
8 bunches
|
Boil rice. Chop garlic and onions fine. Fry in melted fat.
Mix rice with parsley sauce, pepper, salt, fried onions and garlic. Lay in
pyrex dish with sliced eggs, sliced tomatoes and chopped green pepper. Sprinkle
with grated cheese. Bake at 175oC (350oF) for 15 minutes.
Parsley sauce:
Prepare white sauce. Add finely chopped parsley.
