Take three pounds of fresh salmon, and after carefully scaling and washing, lard the fish finely and place it in a stewpan, with a pint of clear stock, two carrots, and two onions minced, a little thyme, three bay leaves, a pinch of grated nutmeg, a few peppercorns and salt to taste. Simmer very gently for about two hours and then remove the fish. Strain the sauce - carefully removing any fat - and reduce it to a glaze, which should be poured over the fish.

The salmon is usually served upon a puree of green peas, asparagus, or any other vegetable that is preferred.