60 g (2 oz) butter
1 tablespoon flour
1 cup fish stock
1 cup vegetable stock
2 egg yolks
1 cup cream
2 dozen oysters
few drops tabasco sauce
1 teaspoon Worcestershire sauce
1. Melt the butter in a pan, stir in the flour, add the stocks. Stir until boiling and cook for 3 to 5 minutes. Lower heat to just keep soup warm.
2. Beat the egg yolks and cream together, pour slowly into the soup and carefully stir for a few minutes, taking care that the soup does not boil. Add oysters, tabasco sauce and Worcestershire sauce.
3. Serve when oysters are just warmed through. Garnish with parsley and serve with fried croutons.