For this recipe I use the oil from a can of sardine. Weigh 30 grams of the oil and then transfer it into a blender. Now also add the egg white, the salt, the flour, the sugar, the butter and the squid ink. Blend this till smooth. Once smooth spread it on a tuille mold. After that bake them at 160 degrees Celsius for 15 minutes till dry and crispy. Then remove them when still hot to prevent them from breaking.