Halibut à la Martin
Clean two slices chicken halibut and cut into eight fillets. Season with salt and brush over with lemon juice. Arrange on a tin plate covered with cheese-cloth, fold cheese-cloth over fillets, and cook in steamer fifteen minutes. Remove to serving dish, garnish with small shrimps, and pour around sauce, following directions for Normandy Sauce, omitting Sauterne, and seasoning to taste with grated cheese and Madeira.