690—Velouté aux Huîtres

Prepare one quart of very delicate fish velouté, and bear in mind that the preparation must be made as speedily as possible. (See the remarks dealing with this question which follow upon the model recipe of the velouté d’éperlans.)

Add to the velouté the carefully collected liquor of the twenty-four oysters constituting the garnish, and complete, when about to serve, with a leason and butter.

Garnish with four poached oysters (cleared of their beards) per each person.