Boil large slices of salmon in salted water until done.
Fry a small onion, chopped, in oil, add four dozen oysters, cut small, two tablespoonfuls of flour, the liquor drained from the oysters, two teaspoonfuls of sugar, and pepper, salt, and anchovy essence to season.
When thick, take from the fire, add the beaten yolks of four eggs, and reheat but do not boil.
Pour the sauce into a platter, and cool.
Lay the slices of salmon on the sauce, brush with egg, sprinkle with crumbs and brown in the oven.