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Cold Salmon, Alaska

Place three slices salmon of three-quarters of a pound each in a sauteuse with a half gill white wine, a pint water, two tablespoons vinegar, one sliced onion, two branches parsley, one bay leaf, one clove and a heavy teaspoon salt; let slowly come to boil, then place pan in a cold place and let thoroughly cool off.

Prepare a Hollandaise sauce, add to it half teaspoon anchovy essence, beat with a whisk until thoroughly cold. Whisk a half gill thick cream to a stiff froth and add to sauce, gently mix with spoon, then place it in a sauce bowl. Dress salmon on a cold dish with a folded napkin, decorate with a little parsley greens and send to table with the sauce separately.