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Oyster Croquettes

Plunge forty large, fresh-opened oysters (saving their liquor) in a pint boiling water with a half teaspoon salt for five minutes; drain on a colander and cut the oysters into small square pieces. Cut also a small truffle into same size, add to the oysters and keep on a plate. Heat one ounce butter in a saucepan, add six finely chopped shallots, three finely chopped canned mushrooms, and gently cook for three minutes; add one ounce flour, stir while heating for two minutes, pour in liquor of the oysters and one pint broth; add half teaspoon each freshly chopped parsley and chervil, half teaspoon salt, saltspoon cayenne pepper, saltspoon grated nutmeg and teaspoon French mustard; mix well with a wooden spoon while boiling for five minutes, then reduce the sauce on a brisk fire for thirty minutes, occasionally mixing at the bottom to prevent burning. Dilute three egg yolks with a half gill cream and add to the pan. Mix while cooking for five minutes again. Add the oysters and truffles, mix again while cooking for two minutes, remove, place on a large dish and let cool off. Divide the force into twelve even parts, roll out each on a lightly floured table to cork shapes, dip in beaten egg, then lightly roll in bread crumbs. Arrange them in a frying basket, plunge in boiling fat and fry for five minutes; lift up, thoroughly drain, dredge half teaspoon salt over, dress on a dish with a folded napkin, decorate with a little parsley greens and serve.