Oyster Skewers à la Villeroy

Ingredients

• large oysters
• cooked mushroom escalopes
• Villeroy sauce (béchamel-based)
• oyster liquor (reserved cooking water)
• breadcrumbs
• oil or fat

Instructions

1. Poach large oysters and trim any rough edges from the shell. Thread 6 oysters onto wooden skewers, alternating with cooked mushroom escalopes (thin slices).
2. Coat the skewers with Villeroy sauce (a rich béchamel-based preparation) enriched with reduced oyster liquor. Bread the coated skewers using the English method (panure à l'anglaise): dust with flour, dip in beaten egg, then coat with breadcrumbs. Roll gently in the breadcrumbs to form a cylinder.
3. Fry in hot oil at the moment of service and plate in the customary manner.