Home › The Waldorf Kitchen › Normandy Garnish

Normandy Garnish

This consists of fish quenelles, mussels, oysters, crayfish tails, mushrooms and Normandy sauce, as follows: Prepare the required quantity of quenelles, moulded with teaspoons, made of any kind of fish forcemeat, also blanch as many mussels and oysters as are wanted; cut some cooked mushrooms in rather thick slices and have ready some boiled crayfish tails taken out of the shells. Put the whole of these into a fryingpan with sufficient thick Normandy sauce to moisten, and stir them over the fire until hot. The garnish is then ready for use.