(Recipe #9, page 68)
Slowly fry finely diced bacon, or heat good fat very hot, brown very finely sliced onions in the fat, stir in water, salt, and a little pepper, and cook potatoes with the onions until the potatoes are tender. Add a dash of vinegar before serving. If the potatoes have not become creamy, thicken with a roux. This dish must also not be too dry.
Serve with the dishes listed above.
Translated by David Green.