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Mariniere Garnish

This is a fish garnish composed of mussels, crayfish, truffles and fish quenelles, as follows: Blanch some mussels and trim them; boil some truffles and crayfish, removing the tails and keeping them whole; prepare some fish quenelles highly seasoned with cayenne. Put some veloute sauce into a fryingpan with a little of the liquor in which the mussels were blanched; let it thicken over the fire, then add the mussels, etc., and stir until hot.