Attereaux of Oysters

Blanch medium-sized oysters; drain, wipe and run small wooden skewers through them, alternating each oyster with a slice of mushroom; cover with a Villeroi sauce (No. 560), let get cold, and then roll them in bread-crumbs, and dip in beaten eggs; bread-crumb again, smooth the breading, and fry the attereaux into hot frying fat, drain and replace the wooden skewers by metal ones, and finish by dressing them pyramidically on a napkin with fried parsley on top.