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Salmon, Provencale

Place three slices fresh salmon, three-quarters of a pound each, in a frying pan. Season with half teaspoon salt and saltspoon paprika. Pour in half gill white wine and two gills demi-glace; boil for five minutes, then add twelve anchovies in oil, cut into small pieces, and three peeled and well-cleaned fresh mushrooms cut into very thin slices. Cover the fish with a sheet of lightly buttered paper. Set in the oven to bake for twenty minutes. Remove, dress the salmon on a hot dish. Remove the spinal bones, pour the sauce over, sprinkle half teaspoon of chopped chives over and serve.