Make a white roux of a quarter of a pound of butter and six ounces of
flour; add five pints of white consommé (No. 134) and three pints of
milk; when boiling, skim well: add three tablespoonfuls of essence of
anchovy, two do. of Harvey sauce, a bunch of thyme, parsley, bay-leaf,
half a spoonful of salt, do. of sugar, and a little cayenne pepper; pass
through a tammie; have ready the soft roes of three mackarel, cut in
square pieces, and passed in butter, as directed (No. 382); throw them
in the soup; have ready likewise twenty small quenelles of fish (No.
124); finish with two ounces of maître d’hôtel butter (No. 79) in which
you have introduced a little chopped tarragon; put the whole into the
soup five minutes previous to serving; add the juice of a lemon.