Cromesquis of Oysters, Mussels, Scallops or Clams, Bechamel

Blanch lightly either some oysters, mussels, scallops or clams in their own juice, and a little water; drain and cut up one pound into large three-eighths of an inch dice pieces. Reduce three pints of bechamel sauce (No. 409), with the above broth, saute in butter over a brisk fire the blanched pieces of oysters or others, with half their quantity of minced fresh mushrooms, add these to the bechamel sauce, after carefully draining off the butter, then let it get cold, and divide it into parts; roll each one into a ball an inch and a half in diameter, flatten them down to three-quarters of an inch in thickness, and garnish around with a band of very thin prepared pancake; lay a round piece both on top and bottom to cover the entire surface, and then dip the cromesquis into frying batter (No. 137, No. 2), plunge them into very hot fat and let fry a fine color; dress them on folded napkins, placing a bunch of fried parsley in the center.