Matelote of Fishermen

Clean well a small eel, a carp, a pike, and a tench; cut them up into slices after suppressing the heads and thin parts, then salt them. Cook in a saucepan some minced onions, add the heads and bones from the fish, and two minutes after moisten with white wine; put in a bunch of parsley garnished with garlic, mushroom peelings and salt, then cook this broth for twenty minutes; strain, remove the fat, and pour it into a saucepan to thicken with kneaded butter (No. 579); let cook for seven or eight minutes. Wipe well the pieces of fish, put them into a saucepan wider than its height, cover with the sauce, adding two dozen uncooked mushrooms and let all boil for fifteen minutes on a brisk fire, being careful to remove each piece of fish as soon as it is done. Dress these pieces on a deep dish over thin flat crusts of bread browned in butter, surrounded with the mushrooms, then reduce the sauce without ceasing to stir; butter it off from the fire and finish by adding to the sauce pieces of four ounces each, and the juice of a lemon; pour this over the fish.