Take some perfectly fresh whiting, skin them, then remove the fillets, taking every particle of bone from them; if the fish is large each fillet can be cut in two; bat them carefully with a chopping-knife that is occasionally dipped in cold water. Season these fillets with a little white pepper, salt, and warm butter, chopped eschalot, chopped parsley, and button mushroom. Put the bones of the fish into a stewpan with a sliced onion, a bunch of herbs, and six or eight peppercorns; add the juice of one lemon, a little salt, and three-quarters of a pint of cold water; bring it to the boil, then skim, and cook for about half an hour gently on the side of the stove. Fry two ounces of butter in a stewpan with two ounces of flour without discolouring, mix with half a pint of the fish stock, stir together till it boils, then add half a gill of cream, and tammy, and finish off in the same manner as for mullet in papers. Serve very hot for dinner or breakfast.