Have the bones of two whitings or soles, (having used the fillets),
break them into pieces and put them into a stewpan with an onion in
slices, a good bunch of parsley, a little thyme, bay-leaf, two cloves,
one glass of sherry, and ten of white broth; place it over the fire and
let it reduce until the bottom of the stewpan is covered with a light
glaze; then add eighteen tablespoonfuls of white sauce (No. 7), and ten
of white broth, let it boil twenty minutes, then pass it through a
tammie into another stewpan, boil it again, and finish with half a gill
of cream and a little pepper and salt if required.