Fish Broth (French).—Bring some good fish stock
to the boil, then put into it the hearts of two or three
lettuces, a stick or so of celery, a good handful of
sorrel, and some chervil, all shredded; when
these are thoroughly cooked, beat up the yolks of
two or more eggs with a little of the stock, let it
thicken over the fire, and then add the whole of the
soup to it, stirring it well together; now pour it into
the tureen in which you have previously placed some
diagonally sliced bread sprinkled generously with
good salad oil, or oiled butter.
A more dainty version of this is prepared as
follows :—Bring some strong fish stock well freed
from fat, to the boil, then stir into it a good lump of
curry butter (i.e., curry rubbed up till smooth with a
little butter), allow it to simmer for two or three
minutes, then thicken it with a liaison of egg yolks