(Recipe #13, pages 69 – 70)
Cook potatoes unpeeled, then peel them, cut them into slices while still hot, and cover them.
Meanwhile heat a generous knob of butter, sauté thinly sliced onions in it with pepper and salt and enough bouillon to produce a broth that is not too short; stew the potatoes in the broth. Then then add some egg yolks with vinegar, continue to stew the dish, add chopped parsley, and cook the potatoes thoroughly in the liquid.
Serve with cutlets, rissoles, roast roulades, bratwurst, scrapple, heated roast, or meatballs.
Translated by David Green.