Instructions: 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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