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Salmon, Boitel

Procure three three-quarter-pound slices very fresh salmon, place in a frying pan with a half ounce butter, half gill white wine, gill water, the juice of a quarter of lemon, two branches parsley, half teaspoon each salt and pepper. Cover the fish with a lightly buttered paper, boil for five minutes, then set in the oven for twenty minutes. Remove, dress the fish on a hot dish, one overlapping another, remove the spine bones and keep warm. Heat in a small saucepan one tablespoon butter, add two tablespoons flour, stir well, then pour the fish gravy into this with a half gill cream; mix well until it comes to a boil, then add a half teaspoon freshly chopped chervil and six sliced canned mushrooms. Mix well, cook for five minutes, pour the sauce over the fish and serve.