Salmon Cutlets, English Style

Cut off some slices of salmon and divide them into the shape of cutlets ; sprinkle
some pepper and salt over, put them into a saucepan with a small quantity of butter,
and toss them over a good fire. Take out the cutlets when cooked, drain off the
butter, place them on a dish and serve with ravigote sauce, or a sauce made as follows :
Put three tablespoonfuls of veloute sauce into a saucepan, reduce it and add one egg,
four ounces of butter, a little salt, cayenne, some finely-minced parsley, and half the
juice of a lemon. Mix it together well, and it is ready for use.