Halibut à la Martin

Clean two slices chicken halibut and cut into eight fillets. Season with salt, brush over with
lemon juice and roll. Arrange on a tin plate covered with cheesecloth, fold cheesecloth 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.