2 lb White fish trimmings and bon
      2 T  Lemon juice
      4 ea Tarragon
      1 ea Bay leaf
      3 ea Lg Egg whites and shells
      1 c  Dry white wine
      2 ea Onions, sliced
      4 ea Parsley
      6 ea Unflavored gelatin
  In a kettle, combine the fish trimmings and bones, wine, lemon juice,
  onions, and herbs.  Bring mixture to a boil, stirring frequently to
  prevent scorching, and boil it until liquid is reduced by half.  Add
  8 cups water and salt and pepper to taste.  Bring to a boil, and skim
  it. Simmer for 20 minutes, strain it into a large saucepan, and let
  it cool. Skim again. Sprinkle gelatin over the stock and add the egg
  whites, beaten to stiff peaks, and the shells, crushed.  (Do not stir
  in.) Bring stock slowly to a boil over moderate heat, whisking
  constantly. Remove pan from heat and let stand for 30 minutes. Strain
  the aspic through a fine sieve lined with a dampened kitchen towel.
  Let it cool. To apply to a dish, cool only until just thickened and
  paint or spoon onto the fish or other dish. To solidify, chill in
  refrigerator.  Makes about 8 cups. Gourmet Mag.