Categories: Fish/sea 
      Yield: 8 servings 
  
      2 lb White fish trimmings and bon        4    Tarragon 
           -s                                  4    Parsley 
      1 c  Dry white wine                      1    Bay leaf 
      2 tb Lemon juice                         6    Unflavored gelatin 
      2    Onions, sliced                      3 lg Egg whites and shells 
  
  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.