Smelts in Matelote

Put a chopped onion, a sprig of parsley, two or three mushrooms and a small piece
of garlic into a saucepan ; pour over them a small quantity of oil and season with salt
and pepper. Clean the smelts, put them into a stewpan, pour over one teacupful of
champagne and let them simmer gently until cooked. Place the smelts on a hot
dish, squeeze a little lemon juice over and serve.