Oyster Soup a la Cruyst

For Ten Persons.—Mince up the white part of a small leek, and cut one small onion into one-eighth inch squares; fry these colorless in two ounces of butter, add two ounces of bread-crumbs, frying it in with the onion, and also sixty oysters with their own juice and a quart and a half of fish broth. Set the saucepan over a quick fire, and stir vigorously to prevent the oysters from sticking to the bottom, then skim, and season with salt, pepper and nutmeg; when ready to serve thicken the soup with raw egg-yolks cream and fine butter, the proportions for each quart being, two egg-yolks, one gill of cream and two ounces of butter. Stir in also, when serving, a little chopped parsley.