Reference > Farmer's Cookbook > FISH > Halibut à la Martin
  Moulded Fish, Normandy Sauce Fillets of Fish à la Bement  
CONTENTS · BIBLIOGRAPHIC RECORD

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Moulded Fish, Normandy Sauce Fillets of Fish à la Bement  
 
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