Oysters Rissolettes a la Pompadour

After blanching medium-sized oysters, drain and suppress the hard parts; prepare some round pieces of thin pancake, two and a half inches in diameter; fill half of each with a little thick Italian sauce (No. 484); lay an oyster on top with more sauce over, then force a quarter inch cord of fish quenelle forcemeat (No. 90) through a cornet on one half of the pancake; fold over and fasten the edges together; dip them in beaten eggs, then in bread-crumbs, and fry a fine color; then dress on a folded napkin and garnish with a bunch of fried parsley.