The thorough good cook

ls of which the butter is composed ; clarify the broth for the soup, having added to it the trimmings of the fish and their stock, as also the stock in which the forcemeat and trufiies were dressed, the liquor from the mushrooms, and a tablespoonful of the oyster liquor. When serving, pour the soup boiling into the tureen garnished as above. 61. Fisherman's Soup (Potage de Poisson a la Mariniere). Clean a small pike, a tench, a carp, and a middling- sized eel, cut them in small lengths, and throw over them a little sea-salt to cleanse and salt them at the same time ; an hour after, Avash and drain them on a napkin ; then lay each fish separately in a saute-pan, containing two onions, tAvo carrots, and a pottle of mushrooms, sliced, some parsley roots, bay- leaf, basil, tliyme, two cloves, a clove of garlic, a pinch of pepper, and grated nutmeg, half a pint of Marsala, and a ladleful of broth ; let them sinnner for ten minutes, take out the carp, and ten minutes afterwards drain the remaining fishes on a baking sheet, observing that no fragment of the seasoning remains about them ; lay them gradually in the tureen, which cover and place in the hot closet ; strain the essence of the fishes through a sieve ; add it to some brown broth ; clarify it, and pour it into the tureen while boiling, mingling with it roots dressed in broth. I commend this dish (which is a kind of fresh-water " bouillabaisse ") to dwellers in houseboats, and anglers in the backwaters of the Upper Thames — if there are any fish left in the Upper Thames ! 52. Soup Curry of Fish. Prepare a white broth with fish {see No. 43), and to this add eight ounces of rice that has been blanched; boil the soup till the rice is tender, trim some fillets of lampreys, or eels, into small scollops, and lay them on a buttered saute-pan ; make forcemeat balls of salmon ; pour over the scollops half a pint of Chablis, and the same quantity of white broth, and let them simmer slowly for a quarter of an hour ; drain them, and arrange them with the quenelles at the bottom of the tureen, strain the liquor the scollops were done in into the soup, skim, and pour it into the tureen. 53. Oyster Soup. Take two quarts of strong clear stock, whether of fish or veal or chicken ; add the hard-boiled yolks of six eggs, and the hard parts of a quart of fresh juicy oysters, previously well pounded in a mortar ; simmer for half an hour, and strain into a fresh stew-pan, in which have the remainder of the quart of oysters, cleared from the beards, and washed ; season with mace and cayenne, and let the oysters simmer for eight minutes, when the yolks of three eggs well beaten may be stirred into a little of the cool sotip, and gradually mixed with the whole quantity, drawing aside the stew-pan and constantly stirring, lest the eggs curdle. When smooth and thick, serve in a tureen, and keep stirring the soup for a minute, to prevent curdling.