Croquettes à la Dominicaine

Ingredients

• 100 whole oysters, poached
• 50 weight units (half the oyster weight) mushrooms, diced
• 2.5 decilitres béchamel sauce (mother sauce)
• 0.83 of the béchamel volume soubise (onion purée sauce), reduced
• as needed lobster butter (beurre de homard)
• to taste Cayenne pepper
• variable white wine sauce (Sauce Vin blanc)
• as collected oyster cooking liquid (eau des huîtres)

Instructions

1. Combine the poached oysters with diced mushrooms. Prepare a béchamel sauce (mother sauce of butter, flour, and milk). Reduce the soubise (onion purée sauce) and add it to the béchamel in the proportion of one-third soubise to the total béchamel. Finish this sauce with lobster butter and season to taste with Cayenne pepper. Fold the oyster and mushroom mixture into this finished sauce to form the croquette base (appareil).
2. Form the mixture into elongated oval shapes. Bread and deep fry until golden.
3. For the sauce: reduce white wine with the cooking liquid from the oysters. Serve the croquettes accompanied by this white wine sauce.