Salmon-Smoked American Style

Boil over a slow fire some fresh, mellow smoked salmon, then dress it with the following sauce: Chop up finely two shallots, place them in a saucepan with half a pint of fish essence (No. 388), and one gill of vinegar, reduce with a pint of lean veloute (No. 415); stir in the juice of a lemon, two ounces of anchovy butter (No. 569) and four finely chopped hard boiled egg-yolks; strew a little chopped parsley over and serve.