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Chambord Garnish

This is made of mushrooms, fish quenelles, Geneva sauce, truffles, crayfish, carp's soft roes, and villeroy sauce, prepared as follows: Cook some whole mushrooms and prepare small fish quenelles, moulding them with teaspoons, and when these are ready, mask with Geneva sauce. Boil some whole truffles and crayfish, remove the flesh from the tails, keeping it whole, and cook also some carp's soft roes in villeroy sauce. Arrange these, garnished in heaps, alternately with whole crayfish round the dish.