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Potage, Bagration

Place in a saucepan a sliced carrot, a sliced onion, a branch parsley, a sprig thyme, a bay leaf, a clove, two quarts water, one and a half teaspoons salt, half teaspoon pepper and two pounds fish bones or fish heads, then let boil for forty-five minutes. Mix in a saucepan one ounce butter with two ounces flour, stir well while heating for a minute, and strain the fish broth through a cheesecloth into the pan, add a pint hot milk, mix well and let boil for twenty minutes. Then add a gill cream, one-half ounce butter and one teaspoon anchovy essence. Mix well and let boil for five minutes. Cut half a pound of fresh halibut in quarter-inch pieces, place in a saucepan with one-half gill white wine and one gill broth and boil for ten minutes, then add it to the soup, mix well, pour into a soup tureen and serve.