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Salmon, Demidoff

Procure three slices fresh salmon one inch thick; place them in a saucepan with one gill white wine, one gill fish broth or water; half ounce good butter, one teaspoon salt and a saltspoon white pepper. Cover the fish with a buttered paper; place the saucepan on the fire, and as soon as it comes to a boil place the pan in a hot oven and bake for ten minutes. Remove from the oven; lift the pieces of fish from the pan with a skimmer, place on a hot dish and keep warm.

Place the pan with the gravy on the fire and let reduce to one-quarter, which will take about five minutes; then strain through a cheesecloth into another saucepan, adding three egg yolks; sharply mix with a whisk for three minutes on the corner of the range. Drop in, little by little, two tablespoons very hot melted butter, continually stirring without allowing it to boil. Then pour the sauce over the salmon. Place six very thin slices of truffles on top of the salmon and serve.