Prepare two tendrons as before, and when quite cold cut out twelve
pieces of any shape you please, but one third less than in the previous
article, put a quart of white sauce (No. 7) in a stewpan, with six
spoonfuls of white stock and two of chopped mushrooms; reduce till thick
enough to cover the back of the spoon, take it off the fire and stir in
the yolks of two eggs very quickly, take your pieces of tendrons one at
a time with a fork, dip them in the sauce so that they are covered on
every part, and lay them on a dish to get cold; have ready some fritter
batter (No. 1285), dip each piece of tendron with as much sauce as
adheres to it, and fry in very hot lard, dress them in crown on a border
of mashed potatoes, fill the centre with fried watercresses, for sauce
put a gill of cream in a stewpan, and when boiling add two pats of
butter and a little salt; when the butter is quite melted sauce round
and serve.