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 Clean, wash and dry 1 pound any white fish and cut into small pieces or flake; put into pan or kettle with 1 pint each milk and water; add 1 cup finely chopped mixed vegetables, such as carrots, onions, celery, etc., with a little chopped parsley and a small bit of any herbs desired; simmer for 30 minutes, strain off liquor; melt 2 tablespoons butter or clear fat in a pan and smoothly mix in 2 tablespoons flour; then add fish liquor and stir until it boils; set from over fire and let it cool slightly, and add 2 egg yolks beaten with 1/2 cup cream, straining it into the cooled soup; reheat it to almost boiling point, but do not let it boil; season with salt and pepper, add a few drops of lemon juice if convenient, and a little finely chopped parsley; serve with croutons. Bread and Bread Making | Griddle Cakes and Waffles | Cereals and Cereal Products | Soups and Chowders | Salads and Salad Dressing | Relishes and Sauces | Meats | Poultry and Game | Fish and Seafoods | Eggs and Cheese | Sandwiches and Cold Meats | Vegetables and Garden Fruit | Cake and Cake Making | Pies and Pastries | Desserts and Frozen Ices | Beverages and Cold Drinks | Candy and Candy Making 
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