Halibut à la Poulette

A slice of halibut,
weighing 11/2 lbs.
1/8 teaspoon
pepper
2 teaspoons lemon
juice
1/4 cup melted butter
Few drops onion
juice
1/4 teaspoon salt
Clean fish and cut in eight fillets. Add seasonings to melted butter, and put dish containing
butter
in saucepan of hot water to keep butter melted. Take up each fillet separately with a fork, dip
in
butter, roll and fasten with a small wooden skewer. Put in a shallow pan, dredge with flour,
and
bake twelve minutes in hot oven. Remove skewers, arrange on platter for serving, pour
around
one and one−half cups Béchamel Sauce, and garnish with yolks of two hard−boiled eggs
rubbed
through a strainer, whites of hard−boiled eggs cut in strips, lemon cut fan−shaped, and
parsley.