Piroguis aux Légumes (Vegetable Piroguis)

Ingredients

• Piroguis au Gibier
• Brunoise of carrot stewed in butter
• hard-boiled eggs
• kache or cooked rice
• sauce Béchamel

Instructions

1. Stew 200 grammes of Brunoise of carrot in butter, or use the same weight of ordinary Brunoise.
2. Chop 3 hard-boiled eggs, whites and yolks, and add them with 100 grammes of kache or cooked rice.
3. Bind the whole with 3 and a half decilitres of reduced sauce Béchamel and let it cool completely.
4. Make up and bake the Piroguis exactly as for Piroguis au Gibier, using this appareil in place of the game hachis.