HOW TO COOK AXD EAT OYSTERS. 285 



then be a stiff jelly ; put in it, while boiling, a small blade 

 of mace ; take off the fat, and thicken it with one and a 

 half tablespoonfuls of ground rice ; add from twenty to 

 fifty oysters"; boil it tilf thick enough, and add a teacupful 

 of cream. 



Oyster Soup is also particularly good w r hen made with 

 a fish stock ; as, for instance, with equal quantities of 

 flounders, skate, and eels, or indeed with any fish that is 

 abundant, and not much in request for other purposes. 



Oyster Soup. Take four dozen oysters ; lay the fish 

 apart, and pass the liquor through a sieve into a stew-pan ; 

 set it on the fire ; beat up the yolks of six eggs, and stir 

 them in with half a pint of cream ; add water or milk to 

 the required quantity ; season with pepper, a little grated 

 lemon-peel, and the flesh of an anchovy beaten up, with a 

 little butter and a small teaspoonful of good arrowroot. 

 Five minutes before serving, put in the oysters. (/ ) 



Potage a la Poissonniere. Blanch and beard two dozen 

 of oysters, and four dozen of very fresh mussels ; put a 

 quarter of a pound of butter into a stew-pan, with six 

 ounces of flour, make a white roux ; when cool, add the 

 liquor of the oysters, mussels, and bones of a sole, with 

 two quarts of broth and three pints of milk ; season with a 

 spoonful of salt, one ditto of sugar, a sprig of thyme, 

 parsley, two bay leaves, four cloves, and two blades of 

 mace ; pass through a tammy into a clean stew-pan ; boil 

 and skim well ; cut about ten pieces of salmon into thin 

 slices, half an inch long, a quarter of an inch wide ; cut 

 the fillet of the sole the same size ; put all into the boiling 

 soup, with half a handful of picked parsley and a gill of 



(/) Maitre Jacques. 



