Salmon Cutlets with Milanese Sauce

Cut a piece of salmon into slices, and cut each slice into halves ; trim away the
skin and bone. Dip each piece in a small quantity of white wine, wrap them in
sheets of buttered writing paper, and fasten them securely at the edges. Put a lump
of butter in a fryingpan, and when boiling fry the salmon in it. When cooked, remove
the papers from the salmon, place it in a folded napkin or an ornamental dishpaper
on a hot dish, garnish with fried parsley, and serve with a sauceboatful of
Milanese sauce.