Matelote a la Mariniere, St. Mande

Cut into four ounce slices, one pound of eels and one pound of carp, salt and marinate for two hours, then wash and drain. Put one quart of red wine into a saucepan sufficiently large to contain three quarts; add a large bunch of parsley garnished with one bay leaf, as much thyme and one clove of garlic, one coffeespoonful of whole allspice, pepper and the necessary salt, one ounce of butter and half a pound of mushrooms; let all cook for fifteen minutes, then put in the eels, cook for ten minutes longer before adding the carp and a pint of small white onions blanched for about ten minutes, drained, then fried in butter to a good golden color with a little sugar; thicken the whole with kneaded butter (No. 579) and strain through a sieve. Dress the fish, cover it with the sauce and garnish around with fried croutons of bread, some trussed crawfish and fried egg-yolks and milts.