Oyster Croquettes

Blanch six dozen oysters, trim and chop the meat into small pieces, put these
into a saucepan with one-third the bulk of mushrooms cooked and cut into small
pieces. Set one pint of bechamel sauce in a saucepan over a clear fire, reduce it,
stirring frequently, add a few tablespoonfuls of the oyster liquor and a little cream.
When it is well reduced and begins to froth, add a liaison made of the yolks of three
eggs to thicken it, and lastly add a small quantity of butter. Stir in the oyster mixture,
turn it out into a basin, and let it get quite cold, placing the basin if necessary
on ice. Take out small quantities, about the size of an egg, roll them on a board
sprinkled with breadcrumbs, make them round with spoons, and dip them first into
well beaten egg and then into breadcrumbs. Have ready a fryingpan of boiling fat.
plunge them in a few at a time, and when they are done and of a good color take them
out, drain, arrange them on a napkin spread over a dish, and serve with a garnish of
fried parsley