Oyster Brochettes with Truffles

Poach in their liquor three dozen large oysters; when they are cold, pare and season, run a small wooden skewer through their centers, alternating each oyster with a round slice of cooked truffle. Dip these brochettes into a well reduced allemande sauce (No. 407), into which has been added chopped mushrooms and fine herbs. Range them at once on a baking sheet, and leave them in the ice-box till the sauce is thoroughly cold; three hours later, detach them from the sheet, remove the superflous sauce, and shape them nicely, roll them in white bread-crumbs, dip them in beaten eggs, and again in bread-crumbs, smooth the surfaces, and plunge the brochettes into very hot fat, until they attain a golden color; then withdraw the skewers and dress them at once on a folded napkin. Garnish with fried parsley.