2225—Pommes de Terre au Lard

Frizzle in butter one-half lb. of breast of salted pork, cut into dice and No. 273, Blanchings, and twelve small onions. Drain the bacon and the onions; mix one oz. of flour with the butter; brown for a few minutes, and moisten with one and one-quarter pints of consommé. Season with a pinch of pepper, and add two lbs. of medium-sized, quartered and well-trimmed potatoes, the bacon and the onions, and a faggot. Cover and cook gently.

Dish in a timbale, and sprinkle moderately with chopped parsley.