88—Joinville Sauce

Prepare one pint of Normande Sauce (No. 99, Normande Sauce), as given in the first part of its formula, and complete it with two oz. of shrimp butter and two oz. of crayfish butter. If this sauce is to accompany a fish à la Joinville, which includes a special garnish, it is served as it stands. If it is served with a large, boiled, ungarnished fish, one oz. of very black truffles cut Julienne-fashion should be added. As may be seen, Joinville Sauce differs from similar preparations in the final operation where crayfish and shrimp butter are combined.