Matelote of Canotiers

Cut up into steaks one medium carp, a pike and a small eel, all being fresh and clean, with the heads and parings of the fish, some roots, aromatic herbs and mushroom parings; prepare a good broth, strain and free it from fat; put the slices of fish in a saucepan or earthen vessel, with a few mushroom heads, a bunch of parsley garnished with garlic, whole peppers and salt, and small fried and browned onions; moisten to its height with the prepared broth, and let it boil on a brisk fire in such a way that the liquid reduces to half while the fish cooks, then thicken the sauce moderately with kneaded butter (No 579), boil the sauce up twice, then remove it on one side to add a piece of butter. Dress the slices of fish on flat crusts of bread browned in butter, surround them with the garnishing, and pour the sauce over the whole.