Boil three large slices of salmon, place them upon a dish, then have
ready the following sauce: put a teaspoonful of chopped onions into a
stewpan, with a very small quantity of salad oil, pass it over a
moderate fire three or four minutes, but keep them quite white, then cut
in small dice the tender part of four dozen of oysters, put them in the
stewpan with the onions, stir them over the fire till the oysters are
warmed through, then add half a tablespoonful of flour, (mix all well
together,) two tablespoonfuls of oyster sauce (No. 69), half a
teaspoonful of salt, and two ditto of sugar, with a little cayenne
pepper and essence of anchovies, place it again over the fire, keeping
it stirred, and when it has boiled two minutes stir in the yolks of
four eggs very quickly, keep it over the fire another half minute till
it begins to set, then pour it on a dish and when cold spread it upon
the slices of salmon, then egg and bread-crumb over, and put in a warm
oven twenty minutes, salamander of a good colour, dish them without a
napkin, and pour a lobster sauce (No. 68) with oysters in it round them.