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Potage, Marie Louise

Place in a saucepan one each sliced carrot and onion, two each sliced leeks and branches celery, two branches parsley, one branch chervil, one bay leaf, one clove, a sprig thyme, two pounds clean fish bones, two and a half quarts water, a half teaspoon pepper, two teaspoons salt, and let gently boil for forty-five minutes. Mix in a saucepan one ounce butter with two and a half ounces flour, thoroughly stir and let heat for one minute. Strain the broth through a cheesecloth into this pan, add a saltspoon grated nutmeg and half teaspoon curry powder, mix well until it comes to a boil, then let boil for forty-five minutes, being careful to skim the fat from the surface and mixing quite frequently meanwhile. Open twenty-four fresh mussels and place them with their liquor in a saucepan with one gill white wine. Boil for five minutes, strain the broth through a cheesecloth into the soup, add one gill cream, mix a little and boil for five minutes; dilute one egg yolk with a quarter gill cream and add to the soup; mix well while heating for three minutes. Cut the mussels in two, add to soup, pour into a tureen and serve.