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Bisque of Mussels, Jardiniere

Procure forty-eight fresh large mussels. Plunge in cold water and wash thoroughly. Drain and place in a large saucepan with three pints water and half a small bunch of parsley. Cover the pan and boil for fifteen minutes. Drain on a colander and save the broth. Remove the mussels from the shells and pound in a mortar to a pulp. Heat one ounce of butter in a saucepan, add two ounces flour, stir well with a wooden spoon, then add the mussels and broth, with a pint of milk in addition. Season with a teaspoon salt, two saltspoons cayenne pepper and one saltspoon ground nutmeg. Mix for two minutes, and let come to a boil. Skim the scum from the surface, add half ounce butter, divide into very small bits, mix until melted, then strain the bisque through a Chinese strainer, then through a cheesecloth into another saucepan; add a jardiniere garnishing; boil for five minutes more. Remove, pour into a soup tureen and serve.