Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter 24 Shucked patted dry oyster
1/4 c All purpose flour (for deep frying)
1 c Milk -vegetable oil
Salt 3 Egg
Freshly ground pepper All purpose flour
3 tb Butter 4 c Fresh bread crumbs
4 Minced shallot Watercress
1 lb Minced mushroom Wedges lemon

(Makes 24.) Melt 1/4 cup butter in heavy medium saucepan over low
heat. Whisk in 1/4 cup flour and stir 3 minutes. Whisk in milk and
bring to boil. Reduce heat and simmer 5 minutes, stirring
occasionally. Season with salt and pepper.

Melt 3 tablespoons butter in heavy medium skillet over medium-low
heat. Add shallots and cook until softened, stirring occasionally,
about 5 minutes. Add mushrooms, increase heat and cook until all
liquid evaporates, stirring occasionally, about 10 minutes. Season
with salt and pepper. Stir mushroom mixture into sauce. Cool.

Heat skillet over medium-high heat. Add oysters and toss 2 minutes.
Cool.

Heat oil to 425 deg. in deep fryer or heavy large saucepan. Beat eggs
to blend with 1 tablespoon vegetable oil. Pack sauce around each
oyster, forming cigar shape. Dredge in flour, shaking off excess. Dip
in egg mixture. Roll in bread crumbs. Fry in batches until golden
brown, about 4 minutes. Remove using slotted spoon and drain on paper
towels. Arrange croquettes on platter. Garnish with watercress and
lemon.

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