1 cup (200 ml) strained fish broth
4 tbsp (40 g) cream
1 tsp (5 g) flour
60 g butter
1 clove garlic
Cold yolks and crushed clove of garlic mixed with the remaining ingredients and place the dish in a water bath. The mixture is stirred until it begins to thicken. Removed from heat and stirred until cool. The sauce is used for cooked and cleaned bones of fish.