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Lemon Juice, Salt, and Cayenne

Take the eel (or whitings or flounders), cut them up into pieces, and put them in a stewpan with the stock, parsley, carrot, cleaned and cut up, celery, thyme, mace, peppercorns, anchovies, and salt; let it boil up, skim it well, and let it cook for one hour, then strain it off. Put two ounces of butter and two ounces of flour into a stewpan, mix them well together, and pour in the fishstock: stir it well, and boil for ten minutes; then strain it through a hair-sieve. Blanch and beard the oysters, strain them, and save the liquor.

Put the soup on the fire and make it boil, then draw it off the fire; mix the cream and yolks of eggs together, a few drops of lemon-juice, and a little cayenne; strain this into the soup and stir it over the fire until the eggs are cooked, taking care it does not boil, or it will curdle. Just before serving, put in the oysters and the oyster liquor.