500 g./ 1 lb. 2 oz. sweet potatoes (also called American) - 120 g./4 oz. butter - 4 tbsp. sugar - nutmeg - 1 lemon - 1 cup sherry and brandy - 4 eggs. For dressing: 700 g./1 1/2 lb. white celery - white part of a leek - pinch of celery - butter
Boil potatoes; when half-cooked peel and squash using potato masher. Mix butter separately with sugar, lemon zest and juice; flavor with nutmeg and add brandy, sherry, mashed potatoes and whipped eggs; mix well. Line a baking tin with butter, pour the mixture into it and cook in oven in bain marie for 1 hour. Wash and slice celery and leek and cook in butter. Remove pudding, dress with celery sauce and decorate with a pinch of parsley.
N.B. Ingredients are given for 4 portions.
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Blanc de Blancs
Santa Margherita
Sparkling wine with dry, velvety taste with hint of almond. Dry bouquet with hints of holly and ultra-fine and persistent perlage.
Serve at:
8°-10° C.
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