Boil six large potatoes quite soft, skin them, and mash with the back of a spoon. Run them through a fine wire sieve, add half a cupful of butter melted, the same quantity of sugar, and four well-beaten eggs. Mix all well together, place the mixture in a well-buttered mould, tie a wet cloth over it and boil for thirty minutes, then turn out carefully and cover with the following sauce :

A tablespoonful of red currant jelly, one of port wine, and the same of hot butter, thoroughly heated in a small saucepan.