Comprising Oyster Soup d la Plessy.

Soup of fillets of Soles d la Bagration.

Potage of Eels d la Richmond.

Do. of fillets of Flounders d I'Anglaise.

Sturgeon Soup d l'Americaine.

Do. d I'Anqlaise.

Sturgeon Soup d la Chinoise

Do. a l'Indienne.

Water-souchet of Crimped Salmon.

Do. of Plain Salmou.

Do. of fillets of Perch.

Do. of fillets of Soles.

336. Oyster Soup A La Plessy

Four dozen of oysters will suffice for eight persons. Blanch or scald these by boiling them for a few minutes on the fire, drain them and save the liquor; wash the oysters, and pull off the beards and tendons, leaving only the delicate fat part of the oysters, which put into a basin with their liquor. Next, prepare some quenelles from the fillets of three whitings; put their bones and trimmings into a small stewpan with six flounders, an eel cut into pieces, some parsley roots, a carrot, one head of celery, a sprig of thyme, two blades of mace, and a few peppercorns. To these add a pint of French white wine and the liquor of the oysters; set the whole to boil briskly for ten minutes, then add six whole anchovies (washed for the purpose) and three pints of white consomme. Allow the stock thus prepared to boil gently for three quarters of an hour; then strain it off through a sieve into a stewpan, and thicken it with some white roux, and as soon as it has boiled, set it by the side of the stove to clarify itself in the usual way. When the body of the soup thus far prepared has been rubbed through a tammy, finish it for table, just before dinner-time, by mixing in with it a leason of six yelks of eggs, a gill of cream, a little soluble cayenne pepper, and the juice of half a lemon ; then pour the soup into the tureen containing the oysters reserved for that purpose, with about three dozen quenelles of whiting, and serve.

337. Soup Of Fillets Of Soles A La Bagration

Fillet three large soles, and place the fillets lengthwise in a sauta-pan with about two ounces of clarified butter, season with a little pepper and salt, and some lemon-juice, cover them with a round of buttered paper, and set them in the oven, or on a stove-fire, for ten minutes, when they will be done. Take the fillets up, and set them in press between two dishes, and when cold, with a round tin cutter, stamp them out into small scollops, and place them in a small stewpan in the larder until wanted. Make some quenelle of the fillets of one large sole, color it with some lobster coral, and mould it with two teaspoons into very small quenelles, which, when poached, place with the scollops of soles; to these add about three dozen blanched muscles. Mix with these ingredients about two quarts of the same kind of soup-sauce as used for the preceding soup, and when about serving it up for table, place the scollops of soles, the muscles, and the red quenelles (first warmed in a small quantity of the soup) into the tureen, and then mix in with the soup a table-spoonful of chopped and blanched parsley, pour it on to the scollops, etc., and serve.