Fillet three soles of Whiting. Take the bones and place in a stewpan into which has previously been dropped butter about size of an egg. Half a chopped onion, half a carrot minced (both previously blanched), one bayleaf, sprig of thyme, little parsley, teaspoonful of peppercorn. Allow this to simmer quietly for twenty minutes, then strain through muslin into a vessel and allow to cool, which permits the butter to be separated from it. This method is the only one for soup and the formation of all fish sauces, which is generally called in large kitchens by the name of Fumée.

For clarifying the above it is necessary to add two quarts of water. Place two whites of eggs in a basin, whisk slightly, add a glass of water gradually; place egg, water and fumée in a stewpan and stir continually until boiling. Draw to side of stove and allow to simmer for twenty minutes. Pass all through muslin and store in a cool place. If not used, must be brought to the boil every day.