Vegetable and egg au gratin

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.