Ingredients Jump to Instructions ↓

  1. 1/4 c Butter

  2. 1/4 c All purpose flour

  3. 1 c Milk

  4. Salt Freshly ground pepper 3 tb Butter

  5. 4 Minced shallot

  6. 1 lb Minced mushroom

  7. 24 Shucked & patted dry oyster

  8. (for deep frying) -vegetable oil 3 Egg

  9. All purpose flour 4 c Fresh bread crumbs

  10. 1/4 cup butter in heavy medium saucepan over low heat. Whisk in

  11. 1/4 cup flour and stir

  12. 3 minutes. Whisk in milk and bring to boil. Reduce heat and simmer

  13. 5 minutes, stirring occasionally. Season with salt and pepper. Melt

  14. 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

  15. 2 minutes. Cool. Heat oil to

  16. 425 deg. in deep fryer or heavy large saucepan. Beat eggs to blend with

  17. 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.


Send feedback