Salmon a la genevese. #6

Ingredients:- 2 slices of 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
tablespoonfuls of Madeira, 1/2 pint of white stock,
thickening of butter and flour, 1 teaspoonful of
essence of anchovies, the juice of 1 lemon, cayenne
and salt to taste.

Mode:- Rub the bottom of a stewpan over with butter,
and put in the shalots, herbs, bay-leaves, carrots, mace,
and seasoning; stir them for 10 minutes over a clear fire,
and add the Madeira or sherry; simmer gently for 1/2 hour,
and strain through a sieve over the fish, which stew in
this gravy. 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; add the stock,
thicken with butter and flour, and put in the anchovies,
lemon-juice, cayenne, and salt; lay the salmon on a hot dish,
pour over it part of the sauce, and serve the remainder in a tureen.

Time. 1-1/4 hour.