• 1 doz. oysters, fresh or canned 1 qt. fish stock
• ¼ pt.

Add the beards, buttons and liquor of the oysters (fresh or canned) to the simmering fish stock. Cut the oysters into halves and cover them with the cream. Melt the butter in a deep pan, stir in the flour, then the fish stock and oyster liquor and the wine. Simmer the liquid for ½ hr. Season carefully, adding a little lemon juice and nutmeg to taste. Strain the soup through a fine sieve. Mix th