|
Ingredients
|
For 4
|
For 100
|
|
Small onions
|
450gms
|
11kg
|
|
Peas
|
450gms
|
11kg
|
|
Potatoes
|
450gms
|
11kg
|
|
Milk
|
15ml
|
200ml
|
|
Butter
|
10gms
|
250gms
|
|
Eggs
|
4
|
100
|
|
Béchamel sauce
|
295ml
|
7.4litre
|
|
Breadcrumbs
|
15gms
|
340gms
|
|
Cheese
|
15gms
|
340gms
|
|
Béchamel sauce:
|
|
|
|
Onions
|
10gms
|
250gms
|
|
Carrots
|
15gms
|
340gms
|
|
Mushrooms
|
10gms
|
250gms
|
|
Bouquet garni
|
10gms
|
100gms
|
|
Butter
|
30gms
|
680gms
|
|
Milk
|
845ml
|
18.6litre
|
|
Refined flour
|
15gms
|
340gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Pepper
|
a pinch
|
15gms
|
|
Nutmeg
|
a small pinch
|
10gms
|
Prepare a white sauce with half the butter, flour and
three-fourths of the milk. Stew vegetables in remaining butter. Add remaining
milk and bouquet grani. Simmer till vegetables are well cooked. Strain essence
into the Bechamel sauce, then season and cook 5 minutes longer. Cook small
onion in a casserole in the oven. Boil peas. Boil and mash potatoes. Hard-boil
the eggs. Line a buttered pie dish with the mashed potatoes. Put in the cooked
onion and peas. Put the hard-boiled eggs on top, pour in the sauce. Sprinkle
with fine breadcrumbs, then with grated cheese. Brown lightly under the grill.
