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Salmon Cutlets, with Shallot Sauce

Take a large fillet of salmon, remove the skin, then divide the fish transversely and slantwise into slices; beat these slightly, and pare them in an oval form. Salt the cutlets, dip them in oil, and place them on a gridiron previously warmed and rubbed with oiled paper; broil them on both sides for twelve or fifteen minutes, basting them with oil. Dish them, and send to table with the following sauce poured over them. Put into a stewpan two poured over them. Put into a stewpan two table-spoonfuls of chopped shallots and four of good vinegar; set the pan on the fire, and boil till the vinegar is reduced one-half. Remove the saucepan from the fire, and when its contents are about cold add the yolks of four eggs, which beat with a spoon; add also four spoonfuls of good oil. Set the preparation on a slow fire, and thicken the sauce, stirring all the time. Draw it back, and introduce into it by small quantities at a time half a glassful of oil alternated with the juice of half a lemon; finish with a little chopped tarragon and parsley.