Fillets of Salmon a la Ravigotte

Trim the fillets of salmon in the form of squares or ovals, place them neatly in a sautapan with a little clarified butter, pepper, and salt, chopped parsley, and the juice of half a lemon; and set them in the oven or upon a slow fire until done on one side, and then turn them over; and when done through, drain and dish them up in a ring; sauce over with ravigotte sauce, No. 34 or No. 57.