Salmon a la Melville

Put slices of salmon into a baking pan with a little white wine and
water. Sprinkle with salt and bits of butter. Place in the oven and
bake for fifteen minutes.
For a sauce, blanch some very finely chopped young onions. Put them
in a saucepan with a wine glass of white wine, salt, cayenne, a cup
of picked shrimps, a lemon cut in thin slices, and a tablespoonful of
Worcestershire sauce. Then add a piece of butter the size of a walnut,
rolled in a very little flour. Remove from the fire and stir in the
yolks of two eggs. Pour the sauce over the fish and serve.