---------------------------------FISH FUME---------------------------------
           Fish bones (sole is best
           -- or use 1/2 salmon/sole)
      2 tb Butter

    1/2 md Onion, sliced

    1/2 md Carrot, sliced

           Bouquet Garni *
  1 1/2 c  Wine, white

      1 c  Stock, chicken OR

      1 c  Water

       * Bouquet Garni is a cheesecloth bag with parsley, bay leaf,
  oregano, thyme, and rosemary inside.)
  Fish Fume:
  ==========
       Heat the butter in a saucepan.  Add onion and carrot and cook
  briefly for about 1 minute.
       Add fish bones and continue to cook.  (Do not brown, but cook
  until meat falls off.)
       Add bouquet garni, white wine and chicken stock or water.  Bring
  to a boil and cook for 15 minutes.  Remove the bouquet garni.  Strain
  through chinois.
       Reduce by half, strain again, and reserve.
       Source: Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA