[Sca-cooks] Fish scales for aspic

[Sharon Palmer]

Rumpolt has a couple of recipes for aspic, where you begin with a 
broth made by boiling the fish scales with isinglass and an onion 
skin.  The onion skin is presumably for color.  It's sieved in a 
woolen cloth before using for the aspic.

The net has recipes for fish cooked with the scales (which are not 
eaten) but I didn't see anything for cooking the scales alone.  Has 
anyone ever seen recipes that call for cooking the fish scales?  What 
would this be adding the broth?  Color, thickening, flavor?

Ranvaig