For Thick Fish Soup, composed of any fish.

Place two ounces of butter in a stewpan to hold four quarts of stock, add two large tablespoonfuls of chopped onions, stand on fire for two or three minutes but do not allow to color. Take off stewpan from fire, add three tablespoonfuls of flour well mixed. Add two quarts of fish stock and bring to boil, continually stirring. Add one bay leaf, little thyme and parsley tied together. One teaspoonful of peppercorn, little salt, two or three drops of Tabasco. Let this boil for half an hour, skimming at intervals.

*Prepare in a saucepan four yolks of eggs, four tablespoonfuls of cream. Take some of boiling mixture and pour over these, stirring quickly. Pour all back into the stewpan, stirring briskly. Whisking is preferable to stirring with a spoon. Bring to boil, stirring constantly, strain into soup-tureen adding one glass of Madeira or sherry. Serve with croutons.