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Salmon, Venitienne

Procure three three-quarter-pound slices fine salmon, place in a sautoir with an ounce butter, half gill white wine, gill water, teaspoon salt, three saltspoons pepper and the juice of a quarter lemon. Cover fish with a buttered paper, boil for five minutes, then set in oven for twenty-five minutes. Remove, lay slices on cloth to drain, then place on a hot dish, pour Hollandaise-Venitienne sauce over the fish and serve.