they are reduced to a purée. Mix
this purée with a large cup of
rather thick béchamel (p. 182).
Spread the mixture on the
uncooked pastry. Arrange more
strips of pastry criss-cross over the
onions and bake about 45 minutes.
Serve with poached eggs on top.RATATOUILLE AUX ŒUFS
1 lb potatoes, ¾ lb onions, 2 cloves of
garlic, 3 small marrows, 3 tomatoes, 3
green pimentos, eggs, olive oil, lard.
Clean all the vegetables and cut
them into rounds. Into a heavy
frying pan put half a glass of oil
and 2 tablespoons of lard; put in