Cut some slices of salmon into the shape of chops. Put
them into a saute-pan with some clarified dripping or butter,
pepper, and salt, and " toss " them, when dinner-time is come,
over ' an equal fire. Drain the butter well, and dish the
slices of salmon in a pyramid.
  For salmon yon must not use any cream, as this fish
is already heavy for the stomach. Put into a stew-pan
three spoonfuls of brown sauce well reduced ; add to it a
thickening of one egg, and refine with a quarter of a pound
of butter, some salt, a little cayenne, the juice of half a
lemon, and some parsley chopped very line ; work the sauce
very fine, and use as wanted.
 

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