Salmon Cutlets with Caper Sauce

Put some slices of salmon in oil with a little chopped parsley and chives and let
them steep for one or two hours. Dip some pieces of paper in the oil that the salmon
has marinaded in and wrap a piece around each slice. Place them on a well-greased
gridiron and broil over a clear slow fire for from forty-five to fifty minutes, according
to the thickness of the slices, turning them occasionally. Remove the paper from
the cutlets, place them on a folded napkin or an ornamental dish-paper on a hot dish
and serve with a sauceboatful of white caper sauce.