Take the flesh of three moderate-sized cod-fish, cut into rather small pieces and place in a saucepan with three quarts of veal or other white stock. Add a medium-sized onion, a bay leaf and a little parsley, thyme, and marjoram. Let the whole cook steadily for two hours and then press through a fine sieve. Add a thickening of flour and butter, flavor with pepper and salt to taste, and next add a glass of white wine and a dozen bearded oysters.

Let the whole simmer very gently for ten minutes - or until the oysters are done - and serve hot.