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Cold Salmon, Mayonnaise

Procure three slices of salmon, three-quarters of a pound each, place in a sautoire with an ounce of butter, one-half gill white wine, two gills water, two tablespoons vinegar, half a sliced onion, a branch parsley, a sprig thyme, a bay leaf and a teaspoon salt, then let slowly come to a boil and boil five minutes. Set pan on a table in a cool place and let get cold. Remove the salmon, place on a cold dish with a folded napkin, decorate with lettuce leaves and serve with a mayonnaise separately.