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Salmon, Perigord

Place three slices fresh salmon of three-quarters of a pound each in a small sautoire with half ounce butter, one branch parsley and a gill of white wine. Set on a brisk fire and let reduce until nearly dry, then pour in one and one-half gills demi-glace and one medium slice of truffle, lightly mix, cover the salmon with a buttered paper, then set in the oven for fifteen minutes. Remove, dress the salmon on a hot dish, pour the sauce over. Arrange six heart-shaped bread croutons around fish and serve.