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Salmon, Verdoyant

Place three slices of fresh salmon of three-quarters of a pound each in a frying pan. Season with a teaspoon salt and half teaspoon white pepper; pour in half gill white wine and one gill water, add half ounce butter, cover with a buttered paper, boil for five minutes, then set in oven to bake for twenty-five minutes. Removed, dress on a hot dish, one overlapping another, and keep warm.

Place in a mortar two branches fresh parsley, one branch chervil one branch watercress and one shallot, and pound to a paste; then add half ounce butter, thoroughly mix together, and press through a sieve into a bowl. Prepare a Hollandaise Sauce; gradually add to the Hollandaise all the green butter, continually mixing until thoroughly amalgamated. Pour the sauce over the salmon and serve.