Matelote Normande Garnishing

To be made with eighteen cooked mussels out of their shells, eighteen medium sized blanched oysters, eighteen pieces of milt a la villeroi (No. 698), to be the same size as the oysters; eighteen medium sized cooked mushroom heads, eighteen trussed crawfish cooked in a mirepoix (No. 419), eighteen round crusts one inch in diameter, cut from the crusty part of small rolls, buttered and colored in the oven. Mix in a sautoire with some Normande sauce (No. 509), the mussels, oysters, and mushroom heads, then dress them around a remove, and garnish the outside edge with the croutons, the crawfish, and the milt a la Villeroi (No. 698).