Sauce "Shiroi"

Rub the butter with flour in a hot frying pan, without letting it brown, add salt and dilute with fish broth (see the recipe "Fish broth"), remove the pan from the stove. Put the well-ground mixture on the fire and, stirring continuously, let it boil.

Then dilute the mixture with white wine, pour in the liquefied gelatin, rub everything again so that the gelatin is well stirred. Allow the sauce to cool to the consistency of sour cream.