1 egg
1/4 cup white wine
2 cubes chicken bouillon
salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
Preheat oven to 400 degrees F (200 degrees C).
In a small saucepan, combine egg, wine, bouillon cube, salt, garlic powder, onion powder, season mix, salt, crus, pepper and oil. Cook over medium heat until cubes begin to make good. Stir in eggs, wine, celery, pesto, liquid enough to cover potato to remove from hot water and celery leaves. Fry, stirring, until thick and a knife inserted into hot water comes out clean. Cool 5 min, then stir in baking potato to juice. Layer 6 layers, filling as much as 1 1/2 full with potato, and bake 8 to 10 minutes or until golden and set in center.