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Oyster or Clam Bisque

3 dozen clams I onion I carrot I bay leaf 2 sprigs parsley I quart (4 cups) fish stock Salt and pepper Some cream I tablespoonful butter I tablespoonful flour I gill (1/2 cup) Madeira wine Put the clams into a casserole, slice the onion and the carrot, and add them with the bay leaf, parsley, and stock.

Simmer for one and a half hours, then strain; return to the casserole and add the needed salt and pepper. Blend the butter and flour together and add them with enough cream to make two pints. Simmer for five minutes and add the wine when serving.