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Matelote Garnish

This is composed of carp's soft roes, mussels, crayfish, mushrooms, truffles and onions, prepared as follows: Boil some soft roes of carp, blanch some mussels, cook some crayfish, and take out the meat from the tails, keeping them whole; glaze some truffles, mushrooms and small onions. Should the garnish be required to be dished in heaps, matelote sauce must be served in a sauceboat; but if it is to be served otherwise, all the ingredients should be put into a sautepan with some matelote sauce, and stirred over the fire for a few minutes, so as to thicken the sauce.