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Salmon, Sauce Fleurette

Procure three slices fresh salmon, three-quarters of a pound each; place in a frying pan with half ounce butter, one gill white wine, a branch parsley, juice of quarter of a sound lemon, half teaspoon salt and half teaspoon pepper. Cover salmon with buttered paper, then set in oven thirty minutes. Remove, dress fish on a dish, prepare a sauce Fleurette, reduce the fish liquor to half the quantity on fire, strain into sauce, lightly mix, pour over the fish and serve.