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1 kg of fish-bones (or of the carapaces or the shellfish heads)
2 carrots
1 clove of garlic
1 onion
1 shallot
1 celery branch
1 furnished bouquet (thyme, bay-tree, parsley, green of leek)
3-4 cultivated mushrooms
25 white wine Cl
Groundnut oil (or butters)
Approximately a half-litre of water
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