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Rich Oyster Soup

Take two quarts of the fish stock. Beat the yolks of two hard-boiled eggs, and the hard parts of two quarts of oysters in a mortar, and add this to the stock. Let it simmer for thirty to thirty-five minutes, add the rest of the oysters, and simmer five minutes. Then beat the yolks of six fresh eggs and add to the soup, stirring all one way until it is thick and smooth, keeping it hot, but not quite boiling, say at about 197 to 200 degrees. Then serve at once.