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Puree to make a thick, smooth paste.
Beat in remaining flour to make a thick doughlike batter.
Make a thick disk about 6 inches in diameter.
Mix the tempura flour with enough beer to make a thick paste.
Stir through the flour, adding a little more, if needed, to make a thick batter.
Mash mixture, adding just enough milk to make a thick puree.
Add just enough chicken stock to make a thick but fluid sauce.
Add enough water to make a thick batter, 1/2 cup or more.
For the icing, mix the icing sugar with the lemon juice to make a thick paste.
Add the buttermilk mixture to the flour mixture and combine to make a thick, stiff batter.
Add enough stock to make a thick sauce, and bring up to the boil.
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