OSTREAD^J. OYSTER. 153 



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 Poixsonniere. 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 ; cub 

 about ten pieces of salmon into thin slices, half an incli 

 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." f 



" Oyster Mouth Soup. Make a rich mutton broth, 

 with two large onions, three blades of mace, and black 

 pepper. When strained, pour it on a hundred and 

 fifty oysters, without the beards, and a bit of butter 

 rolled in flour; simmer gently a quarter of an hour, 

 and serve." J 



" To make an Oyster Soup. Your stock must be 



* Maitre Jacques. 



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



I ' All About Oysters/ 



