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Salmon, Valois

Place three slices fresh salmon of three-quarters of a pound each in a frying pan, add a half ounce butter, half gill white wine, a gill demi-glace, two branches parsley, half teaspoon salt and saltspoon cayenne. Cover fish with lightly buttered paper, then boil on range five minutes. Set in oven twenty-five minutes. Remove, lift up fish with skimmer, place on a hot dish; boil sauce for five minutes. Lightly roll six freshly opened oysters (if at hand) in flour and plunge in boiling fat three minutes, take them up, drain on a cloth, sprinkle a little salt over, arrange around fish, as well as half a small bunch fresh fried parsley. Strain sauce over fish and serve.