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Potage, Catherine

Place in a saucepan a pound of fresh fish bones, one sliced carrot, one sliced onion, two branches celery, two branches parsley, one sprig thyme, one bay leaf and one clove. Moisten with three quarts water, season with two teaspoons salt, and let boil for one hour. Mix in a saucepan one ounce butter with two ounces flour. Strain the fish broth into this pan, mix on the fire until it comes to a boil, and let slowly boil for thirty minutes. Shell a pint of cooked shrimps, cut half of them in three pieces each and keep on a plate till required.

Place the uncut shrimps and shells in a mortar and pound to a smooth paste, then add it to the soup. Mix well, and let boil for fifteen minutes. Strain the soup through a sieve into a basin, then through cheesecloth into another saucepan, pour in one gill milk and same quantity cream, mix well and let boil for five minutes. Add the shrimps, with three tablespoons cooked, green peas and saltspoon cayenne pepper, boil for three minutes, pour into a tureen and serve.