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Salmon Collops

Cut the salmon into thin collops. Season with pepper and salt, and fry them in a pan with a little butter. Place them in a dish, and serve with the following sauce. Take a spoonful of fennel, mint and parsley, boil them five minutes, and chop them fine. Mix with them half a pint of bechamel and a little glaze. Season with salt, a little cayenne, and a squeeze of lemon.