4 slices salmon
1 med. onion, thinly sliced
3 lemons
2 eggs
2 tbsp. sugar

Place salmon slices in pot large enough to remove when cooked without breaking or crumbling slices. Place onions over salmon. Cover fish and onion slices with just enough cold, lightly salted water. Bring to boil, lower heat, and allow mixture to simmer 1/2 hour or until salmon can be easily pierced with a fork. While fish is cooking, juice and strain lemons, beat eggs well and pour into lemon juice, add 2 tablespoons sugar to mixture. When fish is cooked, remove from pot and place next to each other in a dish deep enough to accommodate Egg Sauce covering. RESERVE FISH STOCK.

To sauce, add 1/2 cup of fish stock. Cook this mixture rapidly, stirring constantly until liquid thickens. Pour over cooked fish, cool, and set in refrigerator. Serve cold, garnished with drained capers.