Matelote Mariniere Garnishing

This garnishing is to be made with thirty-six small quenelles of pike (No. 90) seasoned with cayenne pepper, thirty-six cooked mussels, after removing the small black appendage found attached to them, thirty-six crawfish tails, and six ounces of minced truffles. Mingle all these ingredients in a sautoire, and cover them with a marinière sauce (No. 497), reduced with a part of the mussel broth. Add butter to the sauce just before serving.