Salmon Cutlets with Oyster Sauce

Cut three large slices from the middle of a salmon, and boil them in salted
water. Put one teaspoonful of chopped onions in a saucepan with a small quantity
of oil and toss them over the fire for a few minutes, but do not color. Cut four
dozen oysters into small pieces, put them in with the onions, and stir them over the
fire until well warmed through ; then mix in two tablespoonfuls of flour, one-half teacupful
of oyster liquor, two teaspoonfuls of sugar, a little essence of anchovies, and
one pinch of salt and cayenne pepper ; stir the above ingredients over the fire, let
them boil for a few minutes, stir in quickly the beaten yolks of four eggs, and keep
it on the fire for a minute or two longer. Pour the sauce on a dish and leave it until
cold. Put the slices of salmon on the sauce, brush them over with beaten egg, and
sprinkle breadcrumbs over them ; brown them in a hot oven, garnish round with
oysters, pour some lobster sauce over the fish and serve.