Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)OYSTER SOUP.
Take a quart of large oysters, blanch them with a pint of water: let half of them be bearded and preserved, to be served up in the soup; the others to be boiled till the goodness is extracted which strain through a sieve, and to the liquor add five pints of boiling veal broth, a small quantity of pounded mace, the crumb of two penny french rolls; then rub though a tamis cloth, make it boil, and skim it, add the bearded oysters; let them simmer ten minutes; then whisk with the soup the yolks of four eggs and a pint of cream, a little salt and cayenne pepper.