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Oukha of Pickerel

Split in two through the back a two-and-a-half-pound pickerel, bone it and mince it fine, place in a mortar with tablespoon oil and pound to a fine pulp. Add bread panade and two egg yolks. Season with teaspoon salt, two saltspoons cayenne pepper and teaspoon freshly grated horseradish, then pound again until well amalgamated. Remove, place on a dish, then make into little balls the size of cranberries and keep on a plate. Place the bones and head of the fish in a saucepan with two sliced onions, three bay leaves, one heaping teaspoon salt, two and a half quarts water and set to boil forty-five minutes. Strain the broth through a cheesecloth into another saucepan, add the fishballs, twelve stoned, sliced olives, and let it simmer five minutes. Pour the soup into a soup tureen, sprinkle a little chopped parsley over and serve.