---------- Recipe via Meal-Master (tm) v7.06
       Title:  Fish Fume - Great Chefs            
  Categories: Basics, Stocks, Masterchefs, Frisco, Tmr
    Servings:  1 pint
 ----- Fish Fume ======================================
            Fish bones (sole is best or use one-half salmon)
       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