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Potatoes, Italienne

Boil six medium, peeled potatoes in two quarts water with a teaspoon salt for thirty minutes. Drain, then cut them into quarter-inch-thick slices. Nicely brown in a frying pan with two tablespoons lard for ten minutes, tossing them once in a while. Place them on a hot dish, crown-like, and keep warm. Place three finely chopped shallots in a saucepan with a teaspoon of butter and brown for three minutes; moisten with a gill of demi-glace, add six finely chopped mushrooms and a half teaspoon freshly chopped parsley; mix a little and let cook for eight minutes, pour the sauce over the potatoes and serve.