Attereaux d'Huîtres à la Villeroy (Fried Oyster Skewers à la Villeroy)

Ingredients

• large oysters
• the oyster liquor
• mushrooms
• sauce Villeroy
• egg and breadcrumbs
• fat

Instructions

1. Poach large oysters and beard them; keep their liquor.
2. Thread them by 6 onto wooden skewers, alternating them with escalopes of cooked mushrooms.
3. Reduce the oyster liquor and add it to a sauce Villeroy.
4. Coat the skewers with the sauce.
5. Breadcrumb à l'anglaise and roll the attereaux into a cylinder.
6. Fry at the moment and dress as usual.