Matelote D'anguille a la Bourguignonne French

Skin, clean out and wash the eel. Dry with a cloth and cut into 3 inch piece., Butter a saute pan liberally and line with a layer of thin-sliced onions and carrots. cook gently for 15-20 minutes. Add garlic and bouquet garni, season with salt and freshly ground pepper. Arrange the pieces of eel on top of the garnish. Add enough wine to just cover the fish. Bring to a boil quickly, then cover and simmer gently for 20 minutes. Remove eel, put into an earthenware dish and strain the pan juices over it. 20 small onions pinch salt pinch sugar 20 button mushrooms kneaded butter 1/4 lb butter Peel the onions, scald and cook in 2 tablespoons butter until golden. Season with pinch of salt and a pinch of sugar. Add mushrooms, saute for a few seconds, pour in the liquid in which the eels were cooked, and bring to a boil. Add the eel, simmer for 2-3 minutes and thicken with a liaison of kneaded butter. (Allow 2 tablespoons of kneaded butter for 1 cup liquid) Add it to the sauce , half a teaspoonful at a time. Toss gently. Check seasoning, remove from heat and add remaining butter in small pieces. Half a teaspoon of anchovy butter may be added at the same time, if desired. Arrange on a heated dish, garnished with watercress and fried croutons. Serves four.