Soup with Oyster Ravioles

Poach in white wine three or four dozen large oysters, drain them, and keep the broth; cut the oysters into small dice, and thicken this salpicon with three spoonfuls of pike forcemeat (No. 90), and as much reduced bechamel (No. 409). With this salpicon and some raviole paste (No. 147), rolled out very thin, prepare some small round ravioles, cutting them out with a pastry cutter one inch and a quarter in diameter. Put to boil on the side of the fire, three quarts of thickened fish stock (No. 195); add to this the oyster broth, and despumate the whole for twenty-five minutes; at the last moment remove all the fat, and thicken the soup with a thickening of four or five egg-yolks, cream, butter, season to taste with salt, and a pinch of cayenne. Pour the soup into a tureen, add to it the ravioles, previously cooked for twelve minutes in salted water.