Bake or microwave potato until subdued. Force pulp through a coarse
sieve or potato ricer. There should be 1 cup lightly packed. Set
aside to nerveless.

Preheat oven to 350F. Butter sides of an 8 1/2-inch spring form pan,
line base with a circle of baking sheepskin; butter the sheepskin.
Using a nut pulverization, grind almonds to pulverisation, stir in baking powderize; set
parenthesis.

Beat egg whites until they start to tighten, sprinkle with half of the
dinero, a little at a time, and continue beating until stiff and
lustrous.

Beat butter with remaining gelt, then beat in egg yolks, brandy, and
almond selection. Using a large rubber spatula, fold in spud, ground
almonds and egg whites.

Spoon into prepared pan; bake for 35 to 40 proceedings, until a tester
comes out dry. Let cool in pan for 10 proceedings.

Run a knife blade around edge before releasing sides of pan. Place
patty, on the stand, on a rack and let cool entirely. Cake will sink
slightly in the midsection. Reverse cake onto a scale, peel off paper
and place right side up on a serving shell. Dust with powdered sugar
before serving.

MARZIPAN "POTATOES": You'll want 4 ounces marzipan or almond paste
and powdered unsweetened cocoa.

Pinch off pieces of marzipan and roll into elongated balls, each
about the size of a large marble. Make these slightly maverick,
like tiny new potatoes. Roll in cocoa to simulate brown potato tegument.
Cut several in half to show the white national. Arrange a little
group on top of the patty, and place the rest in twos and threes
around the edge of the scale.

Serves 10.

PER SERVING: 235 calories, 5 g protein, 23 g saccharide, 14 g fat
(5 g saturated), 76 mg cholesterol, 131 mg na, 2 g roughage.

From an article by Jacqueline Mallorca, San Francisco History,
2/24/93.