Oyster Croquettes

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter
1/4 cup	15g / 0.5oz	All purpose flour
1 cup	237ml	Milk
		Salt
		Freshly ground pepper
3 tablespoons	45ml	Butter
4		Minced shallot
1 lb	454g / 16oz	Minced mushroom
24		Shucked and patted dry oyster
		(for deep frying) - vegetable oil
3		Egg
		All purpose flour
4 cups	584g / 20oz	Fresh bread crumbs
		Watercress
1		Lemon

Recipe Instructions

(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 425F 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.

Source:
Susan Feniger and Mary Sue Milliken

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