Categories: Fish/sea, Appetizers 
      Yield: 24 servings 
  
    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.