Make a marinade, in which stew the salmon. When it is
done, pick off the scales carefully. Pour the marinade over
the salmon to keep it hot. Then make a sauce in the
following manner :-Put a good bit of butter and two
spoonfuls of flour in a stew-pan, and make a brown sauce.
When it begins to colour, throw four or six onions into your
sauce, and let them melt ; keep stirring with a wooden spoon.
Then moisten with a pint of red wine ; add a few spoonfuls
of the marinade in which yon have stewed the salmon, some
trimmings of mushrooms, a bunch of parsley and green
onions well seasoned, and a small piece of glaze ; season the
whole, and put a little sugar to correct the acidity of the
wine ; skim the grease, and keep the sauce thick. In case it
should not be thick enough to cover the fish, add a small bit
of butter kneaded with flour, a quarter of a pound of fresh
 butter, some essence of anchovies, the juice of a lemon, and
some salt and pepper. Drain your fish, and cover it with the
sauce, after having strained it through a tammy.
 

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