Salmon a la Genevese

Ingredients

• 2 slice salmon
• 2 chopped shalots
• a little parsley
• a small bunch of herbs
• 2 bay-leaves
• 2 carrots, pounded mace
• pepper and salt to taste
• 4 tablespoonful Madeira
• 1/2 pint white stock (No. 107)
• thickening of butter and flour
• 1 teaspoonful essence of anchovies
• the juice of 1 lemon
• cayenne and salt to taste

Instructions

1. Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning;
2. stir them for 10 minutes over a clear fire, and add the Madeira or sherry;
3. simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy.
4. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan;
5. add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt;
6. lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.