Matelote a la Canotiere (Boatman's Fish Stew — carp and eel only)

Ingredients

• carp and eel
• white wine
• cognac
• beurre manie
• butter
• mushrooms
• small onions
• butter
• small gudgeon
• crayfish
• court-bouillon

Instructions

1. Moisten the carp and eel with white wine and flame them with cognac.
2. Cook covered.
3. Reduce the cooking liquid by two thirds and thicken it with beurre manie.
4. Finish the sauce with 200 grammes of butter per litre.
5. Prepare the garnish: mushrooms; small onions glazed in butter; small gudgeon breaded en manchons and fried; crayfish cooked in court-bouillon.
6. Dress the fish with its sauce and the garnish.