Genevoise Sauce

Place in a saucepan one pound of the head of salmon, moisten it with a bottleful of red wine, and a pint of fish broth or water; add four ounces of mushroom parings, a bunch of parsley garnished with bay leaf, as much thyme, and a clove of garlic, two shallots, and one minced onion, a teaspoonful of pepper corns, and half a teaspoonful of whole allspice; set it on the fire to boil and continue boiling slowly for half an hour. Strain the liquid through a fine sieve; reduce it with a pint of espagnole sauce (No. 414) and half a gill of Madeira wine; when the sauce is well reduced and despumated, work into it just when ready to serve, two ounces of anchovy butter (No. 569).