Fry 250 g (9 oz) blanched and diced streaky bacon and 12 button onions in butter until coloured brown. Remove from the pan and place aside; add 30 g (1 oz) flour to the fat in the pan and cook for a few minutes then moisten with 7½ dl (1⅓ pt or 3¼ U.S. cups) White Bouillon and season with a little pepper.
Add 1 kg (2¼ lb) medium-sized potatoes cut in quarters and slightly trimmed, replace the bacon and onions and add a Bouquet garni. Cover and cook gently.
When cooked, place in a deep dish and sprinkle lightly with chopped parsley.