No. 637
Admiral Garnishing
Garniture a l'Amiral
Take eight mussels a la Villeroi (No. 698), sixteen fluted mushrooms (No. 118), half a pound of skinned and sauted shrimps; eight trussed crawfish, the tail shell removed. Parsley leaves to be arranged in bunches at both ends. Serve with Normande sauce (No. 509). For an entree mix the mushrooms and shrimps with the sauce, add chopped parsley and oranges around the Villeroi mussels and crawfish.