Matelote Bourguignotte Garnishing

Eighteen crawfish cooked in a court bouillon (No. 38). Eighteen croutons of bread cut into half heart-shape and fried in butter. Eight ounces of small mushroom heads, eight ounces of small onions blanched, then cooked in consomme and glazed. Eight ounces of crawfish tails, a pint and a half of bourguignotte sauce (No. 437). Put into this sauce the mushrooms, small onions, and crawfish tails; dress this garnishing around the remove, and decorate the dish with crawfish and the bread croutons fried in butter.