Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Seafood	Cornish	Cornish	1	servings

INGREDIENTS

2		Dozen oysters
4	oz	Butter – unsalted; (110gm)
2	oz	Plain flour; (50gm)
1/2	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)

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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“The art of love is God at work through you. #Wilferd A. Peterson”