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Salmon Cutlets with Milanese Sauce

Cut a piece of salmon into slices, and cut each slice into halves; trim away the skin and bone. Dip each piece in a small quantity of white wine, wrap them in sheets of buttered writing paper, and fasten them securely at the edges. Put a lump of butter in a fryingpan, and when boiling fry the salmon in it. When cooked, remove the papers from the salmon, place it in a folded napkin or an ornamental dish-paper on a hot dish, garnish with fried parsley, and serve with a sauceboatful of Milanese sauce.