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Commodore Garnish

This is made of crayfish, truffles, mussels, villeroy sauce and breadcrumbs as follows: Prepare equal quantities of crayfish croquettes and quenelles, the latter highly seasoned with cayenne and masked with matelote sauce and boil some large whole truffles. Dip the required quantity of mussels into villeroy sauce, cover them with seasoned breadcrumbs and fry in boiling lard or other fat. Arrange the garnish in small heaps round the dish.