Garniture à la Boulangère (Baker's-Wife Garnish, for Mutton, Lamb and Poultry)

Ingredients

• 250 grammes onions
• butter
• 750 grammes potatoes
• 15 grammes salt
• 5 grammes pepper
• a little good gravy
• for poultry: potatoes turned olive-shaped

Instructions

1. Slice the onions and brown them in butter.
2. Cut the potatoes into quarters or slice them.
3. Mix the onions and potatoes with the salt and pepper.
4. Put the mixture around the piece once it has been browned, and let it cook at the same time.
5. For poultry, use instead potatoes turned in olive shapes and small onions rissolés in butter.
6. Serve with a little good gravy.