86 EDIBLE BRITISH MOLLIJSKS. 



Oyster Soup is also particularly good when 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 pur- 

 poses. 



"Oyster Soup. — Take 4 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 6 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 Poissoniere. — Blanch 2 dozen oysters, 

 4 dozen of very fresh mussels, blanch and beard ; put 

 i lb. of butter into a stewpan, with 6 oz. of flour, 

 make a white roux ; when cool, add the liquor of the 

 oysters, mussels, and bones of a sole, with 2 quarts 

 of broth, and 3 pints of milk ; season with a spoonful 

 of salt, one ditto of sugar, a sprig of thyme, parsley, 2 

 bay -leaves, 4 cloves, and 2 blades of mace ; pass through 

 a tammy into a clean stewpan ; boil and skim well ; cut 

 about 10 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 good 

 cream ; put the oysters and mussels in the tureen, and 



serve.^t 



" White Oyster Sauce (No. 43). — First scald and 

 beard the oysters, and save their liquor. Next knead 



* Maitre Jacques. 



f ' The Gastronomic Regenerator,' by Mons. A. Soyer. 



