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The following amounts will make a sauce for a fish fillet or a whole fish weighing between 300 and 400 grams (between 10-½ and 14 ounces).
Put a small saucepan on the fire with 20 grams (about ⅔ of an ounce) of butter and a heaping tablespoon of flour. When the flour begins to brown, pour in (a little at a time) two ladles of broth made with the