Blanch two dozen oysters, four dozen very fresh muscles blanched and
bearded; put a quarter of a pound of butter into a stewpan, with six
ounces of flour, make a white roux; when cool, add the liquor of the
oysters, muscles, and bone of the sole, with two quarts of broth, and
three pints of milk; season with a spoonful of salt, one do. of sugar, a
sprig of thyme, parsley, two bay-leaves, four cloves, and two blades of
mace; pass through a tammie into a clean stewpan, boil and skim well;
cut about ten pieces of salmon into thin slices, half an inch long, a
quarter do. wide; cut the fillet of the sole the same size; put all into
the boiling soup, with half a handful of picked parsley, and a gill of
good cream; put the oysters and muscles in the tureen and serve.