Prepare the sauce to white wine and add, in equal parts, the prawns and the river crab butter. Give the last touch with the tablespoon of truffles.
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| Ingredients to make Joinville sauce: |
| 1/4 of liter of sauce the white wine (see sauce the white wine) 50 gr. OF SANCOLILLA DE GAMBAS 50 gr. of river crab butter 1 tablespoon of cut truffles juliana fine |
Ingredients to make Joinville sauce:
2. The prawns of prawns is made by skipping some prawns with a little butter, it passes through a fine strainer clenching on the heads to release the juice, a little more molten butter is added a little more.
3. This butter beats until it is cold and homogeneous. The crab butter is done in the same way as that of prawns. It is stored in the refrigerator and spread in a little bread is delicious. For fish.
