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Bisque of Anchovies

Place in a saucepan, finely sliced, one carrot, one white onion, two leeks, two branches each celery and parsley, one sprig thyme, one bay leaf and one clove; pour in two quarts and a half water, let boil thirty minutes, then add one pound clean raw fish bones and half teaspoon paprika and let boil thirty minutes longer. Mix in another saucepan one ounce butter with two and a half ounces flour, heat it for two minutes, strain fish broth through a Chinese strainer into this roux, add one and a half pints milk, mix with wooden spoon until it comes to a boil, let boil thirty minutes longer, then add, little by little, two ounces anchovy paste and two gills cream, mixing meanwhile; boil five minutes, remove and strain through a cheesecloth into a hot soup tureen; cut six anchovies in oil in very small pieces, add to the bisque, lightly mix and send to table.