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Potatoes, Bretonne

Finely chop one good-sized white onion and lightly fry in a saucepan with half ounce butter for three minutes; add one tablespoon flour, gently stir while cooking for five minutes; moisten with a pint hot white broth and thoroughly mix; then add six medium-sized, peeled, raw potatoes cut into even quarters. Season with a teaspoon salt and half teaspoon white pepper; lightly mix, cover the pan and let slowly simmer for thirty-five minutes. Remove, pour into a hot dish and serve.