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Lyonnaise Potatoes

Boil in a quart of water with a teaspoon salt four medium, sound potatoes for thirty-five minutes. Drain and let cool off; slice them into the thickness of a silver dollar. Melt an ounce butter or good fat in a frying pan, add one good-sized, sound, white, sliced onion, and gently cook it for three minutes, lightly mixing meanwhile. Then add the potatoes. Season with a light teaspoon salt and three saltspoons white pepper, well sprinkled over the potatoes, then cook for seven minutes, gently tossing them once in a while. Give the potatoes a nice omelet form, then let them get a very good golden colour for about six minutes. Turn on a hot dish, besprinkle with half teaspoon chopped parsley and serve.