Baked Salmon with Cream Sauce

A rich sauce made of cream, corn starch, butter, parsley, pepper and salt covers baked salmon.

Take a middle cut of salmon; butter a large sheet of white paper and wrap the salmon in it, pinning the ends firmly together. Melt four ounces of butter by mixing with it three tablespoonfuls of boiling water. Lay the fish, wrapped in paper, in a bakingpan and pour over the butter and water. Cover and place it in a moderate oven for an hour, lifting up the cover now and then to see that the paper is not burning. Boil one-half pint of cream, thickened with one heaping tablespoonful of corn starch; add to this one ounce of butter, one tablespoonful of chopped parsley, and a small quantity each of pepper and salt. When the salmon is taken out of the paper and dished, pour half of the sauce over it and serve the balance in a sauceboat.