Recipe - Oyster Croquettes

One fourth cup Butter
One fourth cup All purpose flour
1 cup Milk
Salt
Freshly ground pepper
3 tablespoon Butter
4 Minced shallot
1 pound Minced mushroom
24 Shucked & patted dry oyster
(for deep frying)
vegetable oil
3 Egg
All purpose flour
4 cup Fresh bread crumbs
Watercress
Wedges lemon

(Makes 24.) Melt One fourth cup butter in heavy medium saucepan over low heat.
Whisk in One fourth 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 mediumlow 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 mediumhigh 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini