Oyster Garnishing a la Tykopf

First blanch thirty-six small oysters, then drain and wipe them on a napkin, cut away the muscles or hard parts and fill in this space with a crab croquette preparation (No. 879), cover the oysters with a light coating of bechamel sauce (No. 409), with finely chopped truffles added, and leave them in till they are very cold, then dip them in bread-crumbs and beaten eggs and fry them in clarified butter.