Recipe - Port Navas Oyster Soup

2 Dozen oysters
4 ounce Butter unsalted; (110gm)
2 ounce Plain flour; (50gm)
One half pt Single cream; (280ml)
Salt and ground white pepper
to taste
2 Egg yolks
1 Lemon; Juice of
Cayenne pepper
2 pt Fish stock; (1140ml)

Prepare the fish stock by boiling fish and fish bones in water for 1/2
hour. Melt the butter in a heavy bottomed pan. When melted stir in the
flour and add the strained fish stock then bring to the boil stirring all
the time. add most of the cream, retaining a little to mix with the egg
yolks, plus the juice from the oysters.Season to taste. Bring back to the
boil, then strain into a tureen and just before serving add the oysters and
the egg yolks which have been whipped with the remaining cream. Stir
vigorously. Decorate the top with a dash of cayenne pepper.

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