Sole with Caviar

Court-Bouillon

Butter an enamelled saucepan or baking dish; lay half the fish bones and trimmings on bottom of pan; add lemon juice, parsley, bay leaf, onion, mushrooms, salt and freshly ground black pepper, and enough water and dry white wine in equal quantities to cover fish. Bring to a boil; add fish fillets; cover with remaining bones and simmer gently,