Is made with the above. Four yolks of eggs; place in a stewpan, two teaspoonfuls of arrowroot, three tablespoonfuls cream, salt and pepper at discretion, one glass of Madeira, stir well together, pouring into stock of clarified fumée and bring to boil, whisking continually. Strain into soup-tureen, and it is ready to serve with bread cut into small squares and fried in butter until light brown, or toast would do.

This soup can be made by using the fish stock before clarifying, but the use of the clarified stock is preferable.