Recipe - Michel Debosts Ratatouille

1 pound Each of eggplant,
zucchini, tomato,
onion
1 Head garlic
[!maybe he means
"clove," maybe not]
Salt
Ground peppercorns
Bouquet of thyme & laurel
[5 sprigs thyme, 3 large
bay leaves]
1 pt Olive oil
[!maybe he means "cup"]
Deep castiron pan
With lid

Found a recipe by one of the more famous musicians [flutists] in
this world [my annotations are in square brackets] (pronounce
RATATOOY)

Preparation time One half hour. Cooking time 3 hours.

Wipe (do not wash) vegetables. Slice eggplants lengthwise, salt and
brown. Set aside. Likewise with onions. Peel tomatoes after dipping
them in boiling water. Line pan with one layer of eggplant slices.
[Crush, chop, and saute the garlic. Sprinkle on ad lib between layers
~ the original recipe lists garlic as an ingredient but doesn't say
what to do with it, so I guess this is more or less right.] Then, in
layers, add cut or sliced up tomatoes, zucchini, onions (salt and pepper).
Halfway up add thyme and laurel bouquet, then again eggplant etc.
finishing with one layer of eggplant. Cover and cook very, very
slowly for 3 hrs without stirring. Upon serving, stir, remove
bouquet, and add one beaten raw egg [optional!].

Bon appetit Michel Debost Orchestre de Paris From: Michael Loo

Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip