1/4 c  Butter

    1/4 c  All purpose flour

      1 c  Milk

           Salt
           Freshly ground pepper
      3 tb Butter

      4    Minced shallot

      1 lb Minced mushroom

     24    Shucked & patted dry oyster

           (for deep frying)
           -vegetable oil
      3    Egg

           All purpose flour
      4 c  Fresh bread crumbs

           Watercress
           Wedges lemon
  (Makes 24.) Melt 1/4 cup butter in heavy medium saucepan over low heat.
  Whisk in 1/4 cup flour and stir 3 minutes. Whisk in milk and bring to boil.
  Reduce heat and simmer 5 minutes, stirring occasionally. Season with salt
  and pepper.
  Melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add
  shallots and cook until softened, stirring occasionally, about 5 minutes.
  Add mushrooms, increase heat and cook until all liquid evaporates, stirring
  occasionally, about 10 minutes. Season with salt and pepper. Stir mushroom
  mixture into sauce. Cool.
  Heat skillet over medium-high heat. Add oysters and toss 2 minutes. Cool.
  Heat oil to 425 deg. in deep fryer or heavy large saucepan. Beat eggs to
  blend with 1 tablespoon vegetable oil. Pack sauce around each oyster,
  forming cigar shape. Dredge in flour, shaking off excess. Dip in egg
  mixture. Roll in bread crumbs. Fry in batches until golden brown, about 4
  minutes. Remove using slotted spoon and drain on paper towels. Arrange
  croquettes on platter. Garnish with watercress and lemon.