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Salmon, Hollandaise

Place three slices fresh salmon, three-quarters of a pound each, in a frying pan with half ounce butter, half gill white wine, one gill water, the juice of quarter lemon, two branches parsley, one teaspoon salt and two saltspoons white pepper. Cover the fish with a lightly buttered paper, boil on the range for five minutes, then set to bake in the oven for twenty-five minutes. Remove, dress the slices on a hot dish with a folded napkin, remove spinal bones and decorate with a little parsley greens. Prepare a Hollandaise sauce, add two tablespoons fish liquor to it, mix well, pour into a sauce bowl, and send to the table separately.