Put a quarter of a pound of butter, with six ounces of flour into a
stewpan; make a white roux; when cold, mix well with two quarts of veal
stock (No. 7), and one quart of milk; set it on the stove, stir until
boiling; have ready filleted two very fresh soles; trim the fillets, and
put the bones and trimmings into the soup, with four cloves, two blades
of mace, two bay-leaves; two spoonfuls of essence of anchovy, one do. of
Harvey sauce, one do. of sugar, half a saltspoonful of cayenne, and a
little salt if required; skim well, pass through a sieve into a clean
stew pan, boil again; put in ten small pieces of salmon cut half an inch
long, and a quarter do. wide; cut the fillets of the soles the same
size, put them into the boiling soup with half a handful of picked
parsley; boil ten minutes; finish with two yolks of eggs and half a
pint of cream mixed together; throw them into the soup. The pieces of
soles are to be added five minutes before serving; the salmon may be
omitted.