1 small onion, diced
1 tbs flour
4 tsp sugar
1/2 tsp salt
1 tsp dry mustard
1/2 cup consomme or chicken broth
1/3 cup vinegar
1 egg, beaten
12 small potatoes, cooked, peeled and sliced
3 tbs chopped parsley
3 tbs diced celery
Saute bacon until crisp and remove from pan.
Stir onion, flour, sugar, salt and mustard into the bacon fat, then add the consomme and cook until thickened.
Stir in egg and vinegar mixed together; cook 2 minutes longer.
Add potatoes, and reheat thoroughly.
Dilute with a little extra consomme or hot water if necessary.
Taste for seasoning and stir in parsley and celery.