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Chivry Garnish

This consists of oysters, potatoes, crayfish, mussels, villeroy sauce and breadcrumbs prepared as follows: Take some oyster bouchees and potato croquettes; boil some crayfish and remove the tails, leaving the shells on; mask some mussels with villeroy sauce, cover with breadcrumbs and fry them in boiling fat. Arrange in small heaps round the dish.