flour and melted butter. Boil the mass, stirring it from time to
time. Pour 2 cups of strained fish bouillon boiled with the
sprigs of parsley and celery, into the mass. Boil on low heat
until thick. Peel the cucumbers and remove the seeds. Cut them
into small rectangular pieces. Cut the mushrooms fine. Add the
chopped cucumbers, mushrooms, and olives to the thickened
liquid. Let the sauce boil for a while and add the tomato paste.
Serve the sauce hot with a large boiled fish.