Sauce Joinville (Sauce Normande with Crayfish and Shrimp Butters)

Ingredients

• 1 litre sauce Normande
• 60 grammes Beurre d'Écrevisses
• 60 grammes Beurre de Crevettes
• 2 and a half spoonfuls very black truffle

Instructions

1. Take 1 litre of sauce Normande prepared as in the first part of its formula.
2. Finish it with the Beurre d'Écrevisses and the Beurre de Crevettes.
3. If the sauce is intended for a fish that is already garnished, leave it without garnish.
4. If it is served with a large boiled fish that is not garnished, add the julienne of very black truffle.