Hachis à la Grand'Mère (Meat Hash Bound with Potato Purée, Gratinated)

Ingredients

• hachis
• light potato purée
• butter
• grated cheese
• chapelure
• melted butter
• freshly cooked hard-boiled eggs

Instructions

1. Bind the hachis with a third of its volume of light potato purée, which replaces the sauce Demi-glace here.
2. Pour it into a buttered earthenware dish and level the surface.
3. Spread over it a thin layer of the same purée.
4. Sprinkle abundantly with grated cheese mixed with chapelure and moisten with melted butter.
5. Gratinate in a hot oven.
6. On taking the dish from the oven, arrange a border of small quarters or rounds of freshly cooked hard-boiled eggs on the hachis.