Salmon, Maitre d’Hotel

Squeeze a small quantity of lemon juice over some slices of salmon, and leave
them for a short time. When ready cover each slice with chopped fennel and parsley,
put the fish in a saucepan, cover it with broth that has been thickened with flour and
water, and let it simmer gently until cooked. Place the salmon on a hot dish, and
serve it with maitre d’hotel sauce.