Soup
Cornwall, England
2 Dozen oysters
4 oz / 110g butter - unsalted
2oz / 50g plain flour ½ pint / 250ml single cream
Salt and ground white pepper to taste
2 egg yolks
Juice of 1 lemon
Cayenne pepper
2 pints / 1140ml fish stock
Prepare the fish stock by boiling fish and fish bones in water for ½
hour. Melt the butter in a heavy bottomed pan. When melted stir in the flour
and add the strained fish stock then bring to the boil stirring all the
time.
Add most of the cream, retaining a little to mix with the egg yolks, plus
the juice from the oysters.Season to taste.
Bring back to the boil, then strain into a tureen and just before serving
add the oysters and the egg yolks which have been whipped with the remaining
cream. Stir vigorously.
Decorate the top with a dash of cayenne pepper.