Boiled Slices of Salmon with Piquant Sauce

Cut five slices of salmon, each three-fourths of an inch thick, from the middle
of the fish, wash and dry them well, and put them in a saucepan of hot fish broth
mixed up with a small quantity of wine. When boiling move the pan to the side of
the fire, place the lid on, and let the contents simmer gently for ten or twelve
minutes. When cooked, remove the slices of salmon carefully, wipe them on a cloth,
and arrange them in an upright position on a folded napkin on a hot dish ; place a
group of boiled potatoes at each side, a bunch of parsley at each end, and serve with
a sauceboatful of piquant sauce.