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Oyster Soup

Blanch two or three dozen oysters in their own liquor, beard them, and cut them into small pieces. Put two ounces of butter in a saucepan with a tablespoonful of flour and mix well over the fire, then stir in as much fish stock as will make the required quantity of soup. Continue stirring until it boils, then put in the oysters and their liquor, previously strained, add a moderate quantity of minced parsley, salt and pepper to taste and a little grated nutmeg. Beat the yolks of two eggs in with the juice of half a lemon and strain them; move the soup off the fire and stir in the beaten eggs. Pour it in a soup tureen, and serve with a plate of sippets of toast or croutons of fried bread.