Salmon a la Victoria

Trim slices of fish, each about half an inch in thickness; cook them in a mirepoix stock (No. 419), moistened with red wine, and when done, which will take from eight to ten minutes, drain them off, and strain the stock; reduce this, and despumate it; just when ready to serve stir in a piece of lobster butter (No. 580). Serve the fish, surrounding it with sauted lobster escalops, and small anchovy tartlets; cover the lobster with half of the sauce, and pour the remainder in a sauce-boat to be served at the same time.