There are many varieties of this soup to be met with in the different hotels, but it is a white soup, made of fish pieces and trimmings, strained, returned to the pot, and with plenty of cream and oysters added before serving. It should never boil after the cream is put in. A little mace is usual, but no onions or shallot. A simple variety is made with flour and milk instead of cream, the liquor of the oysters as well as the oysters, and a beaten egg added at the last moment.
Attributed to Esperance.