15 g/0.5 oz/1 tbsp butter or margarine
1 onion, chopped
100 g/4 oz/1 cup plain (all-purpose) flour
5 ml/1 tsp tomato puree (paste)
200 g/7 oz/1 small can of tomatoes, chopped
150 ml/0.25 pt Chicken Stock
5 ml/1 tsp white wine vinegar
A pinch of paprika
Salt and freshly ground black pepper
30 ml/2 tbsp chopped parsley
30 ml/2 tbsp chopped chervil
30 ml/2 tbsp chopped watercress
300 ml/0.5 p/1.25 cups milk
1 egg, separated
5 ml/1 tsp olive oil
Oil, for deep-frying
225 g/8 oz button mushrooms
Melt the butter or margarine in a saucepan and fry (saute) the onion until
softened but not browned. Stir in 15 ml/1 tbsp of the flour and the tomato
puree, then add the tomatoes, stock, vinegar and paprika. Season to taste
with a little salt and plenty of pepper. Add the herbs and watercress,
bring to the boil and simmer for 10 minutes. Puree the sauce in a food
processor or blender, then place in a small serving dish.
Meanwhile, beat together the milk, egg yolk, olive oil and remaining flour
until smooth. Whisk the egg white until stiff, then fold into the batter.
Heat the oil to 190°C/375°F, when a cube of day-old bread sinks to the
bottom, then rises and browns in 1 minute. Dip the mushrooms in the
batter, then shake off any excess.
Fry immediately in the hot oil for 5 minutes
until golden brown. Remove and drain well on kitchen paper (paper towels)
before serving with the sauce.