Prepare a pint of Normande Sauce and complete it with two ounces of shrimp butter and two ounces of crayfish butter. If this sauce is to accompany a fish á la Joinville, which includes a special garnish, it is served as it stands. If it is served with a large, boiled, ungarnished fish, an ounce of black truffles cut Julienne-fashion should be added. Joinville Sauce differs from similar preparations in the final operation where crayfish and shrimp butter are combined.