Matelote of Eels, Normandy Style

Cut a pound and a half of eels into pieces, put them in a saucepan with a tablespoonful
of butter and fry for two minutes, add a wineglassful of white wine, three
tablespoonfuls of mushroom catsup, season well with salt, pepper and nutmeg and
cook for ten minutes longer; add half a pint of veloute sauce, six mushrooms, twelve
blanched oysters, six fish quenelles, and six small cooked crayfish tails and continue
cooking for five minutes. Beat in the yolks of three eggs when ready to serve, then
remove the pan from the fire and serve with a garnish of croutons of fried bread.