Cèpes à la Sarladaise

• 1½ lb (750 g) old potatoes, peeled and sliced
• 4 tablespoons

Rinse the potato slices in hot water to prevent them from sticking together. Melt the goose fat in a frying pan. Fry the bacon and add the potatoes. Brown lightly and add the ceps. Cover and cook gently for a few minutes.

Add the garlic, parsley, salt, pepper and bouquet garni. Cook gently for a further 15 minutes. Serve with roast meat or game.

It must be the peasant in me, but