Mojarra Manjarcina, Pschut Style

Ingredients

• mojarras (small river fish; the gauchos apply the name to any small fish)
• salt
• butter
• 4 tablespoons pure olive oil
• 1/2 glass grape vinegar
• 1 cup consommé or good broth
• 1 dozen mushrooms
• onion
• 1 tablespoon parsley
• pepper

Instructions

1. Open, gut and well scale the mojarras, wash them in well-salted water, and finish opening them with three blows on the back with a pestle.
2. Cut off tails and heads and arrange them skin-down in a casserole with melted butter and four tablespoons of pure olive oil.
3. Cook over a lively fire, turning once or twice so they cook evenly, then lift them out.
4. Into the same casserole pour half a glass of grape vinegar, a cup of consommé or good broth, a dozen mushrooms in pieces, sliced onion, a tablespoon of chopped parsley, salt and pepper.
5. Reduce the sauce over a lively fire.
6. Set the mojarras on a platter, stir half a cup of melted butter into the sauce, and pour it boiling over the fish.