From:
The Thorough Good Cook
Fish: 10. Salmon a la Genevoise
Put into a
stew-
pan a good slice of
salmon, with
mushrooms,
shallots, and
parsley chopped fine,
salt, and
spice; add a little
red wine and some
broth. When stewed put into another stew-pan a piece of
butter, rolled in two spoonfuls of flour, which moisten with the
liquor of the salmon; and let it boil till reduced ; pour it over the
fish, and serve. A little
anchovy butter will improve this sauce.