86 
EDIBLE BRITISH MOLLUSKS. 
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 
j lb. of butter into a stewpan, with 6 oz. of flour, 
make a white roUoC ; 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. 
