Salmon a l'Argentine

Remove the meats from the fillets of a fish, also the skin; trim them into half inch bias slices, then pare them the shape of a half heart. Range these pieces in a buttered sautoir, season with salt and pepper, and moisten with white wine and a court bouillon (No. 39) or else some mirepoix stock (No. 419). Cover over with a strong buttered paper and set them to cook in a slow oven. As soon as the fish is done, drain off the liquid and reduce it with espagnole sauce (No. 414), to a half-glaze; dress the fillets, pour the sauce over and garnish the center with a very consistent argentine sauce (No. 429).