1. Oyster Soup.
Open one dozen oysters, preserve the liquor.
Put into a pan two ounces of butter, with an onion and one bead of garlic chopped very fine; let these cook till they are a golden colour, then add one and a half pints of milk, and one and a half pints of water, and the liquor of the oysters, twelve cloves, twelve peppercorns, three bay-leaves, salt and pepper to taste. Stir in a bowl three ounces of fine florador to the consistence of cream, and when the soup comes to a boil, stir it in, and then let it boil for about ten minutes. Let it simmer after this very gently for half an hour, strain through a wire sieve, then add the oysters, a grate of nutmeg, the peel of a lemon grated; let it simmer for twenty minutes. Serve hot.