"Emery Davis" > wrote in
. ..
> On Fri, 14 May 2004 19:48:42 +0800, "Ruiseart agus Ceit"
> said:
>
>
> You must boil it for many hours, in order to remove all liquid, leaving
only
> a sludgy residue. Then just add water back in!

BTW, once you have produced the sludgy residue, you are in the posession of
a unique and very versatile stock that can be used in many ways: Just whisk
in a spoonful of butter and you'll have a near-perfect «Sauce beurre blanc»,
ready to serve with any fish.