Catfish Soup

Ingredients

• 2 large or 4 small white catfish
• 1 pound lean bacon
• 1 large onion
• 1 handful parsley
• pepper and salt
• water
• 4 egg yolks
• 1 large spoonful butter
• 2 large spoonfuls flour
• 0.5 pint milk

Instructions

1. Prepare the catfish by removing the heads, skinning and cleaning the bodies. Cut each fish into three parts.
2. Place the catfish pieces in a pot with the lean bacon, large cut onion, and chopped parsley. Season with pepper and salt. Pour in a sufficient quantity of water.
3. Stew over gentle heat until the fish are quite tender but not broken.
4. While the fish stews, beat the egg yolks and combine them with the butter, flour, and rich milk. Warm this mixture to thicken the soup.
5. Remove the bacon from the pot. Place some of the fish in your serving tureen, pour in the soup, and serve.