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Potage, Felicie

Slice and place in a saucepan one carrot, two onions, one leek and two branches parsley, add one tablespoon melted butter and gently brown on fire ten minutes, occasionally stirring meanwhile; pour in a quarter pint white wine, let reduce until nearly dry, then pour in three quarts water, add two pounds very fresh clean fish bones, one bay leaf, one clove, one sprig thyme, twelve allspice, twelve whole black peppers, two branches parsley, one branch chervil and two teaspoons salt; let simmer forty-five minutes. Mix in a saucepan two and a half ounces flour with one ounce butter for one minute, strain the fish broth through a cheesecloth into this pan, mix on fire with wooden spoon until it comes to a boil, then slowly boil thirty minutes. Pour in a half pint cream and a half gill good sherry, mix well and boil five minutes. Dilute one egg yolk in a bowl with half gill milk, one saltspoon cayenne pepper and one saltspoon grated nutmeg, add to the soup; continually mix while heating three minutes, strain the potage through a cheesecloth into a soup tureen, add a garnishing of fish quenelles in the soup tureen, lightly mix and serve.