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Pickerel Soup, Mariniere

Wash and thoroughly wipe a one-and-a-half-pound fresh pickerel, split through back and remove bones and skin from filets. Place the perfect meat in a sautoire with a dozen freshly opened, sound mussels and add one gill white wine, half teaspoon salt, cover with a buttered paper and boil for ten minutes, pour liquor into a saucepan, cut fish and mussels into small pieces and keep on a plate till required. Place all trimmings of pickerel in saucepan with a sliced each carrot and onion, two branches parsley, one sprig thyme, two bay leaves and two cloves. Pour in two and a half quarts water, the juice of half a sound lemon, a teaspoon salt, and let simmer for one hour. Heat an ounce butter in a saucepan, add six finely chopped shallots and fry for five minutes, tossing them once in a while. Add an ounce flour and stir well, then strain fish broth through a cheesecloth into pan, season with a saltspoon cayenne, pour in a gill cream, three tablespoons bread crumbs, and sharply mix until it comes to a boil, add pickerel and mussels with a teaspoon freshly chopped parsley, lightly mix and boil for ten minutes. Remove, pour soup into a tureen over six slices of freshly toasted French bread and serve.