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Ingredients

• 3 tablespoons [45 mL] unsalted butter
• ½ cup [120 mL] flour
• ½ cup [120 mL] half-and-half
• ⅓ cup [80 mL] heavy cream
• ½ cup [120 mL] shredded Parmesan or Asiago cheese
• ½ cup [120 mL] grated Emmentaler cheese
• 1¼ cups [300 mL] grated Gruyère cheese
• 2 egg yolks
• ½ teaspoon [3 mL] prepared mustard
• ½ teaspoon [3 mL] salt
• ½ teaspoon [3 mL] white pepper
• ⅛ teaspoon [0.5 mL] grated nutmeg
• ⅛ teaspoon [0.5 mL] cayenne
• ¼ cup [60 mL] wild mushrooms (morels, cèpes), diced fine, sautéed briefly in butter
• 3 large egg whites
• ½ teaspoon [3 mL] salt
• 1 tablespoon [15 mL] vegetable oil
• ½ cup [120 mL] flour
• 1½ tablespoons [25 mL] finely grated Parmesan cheese
• ½ cup [120 mL] dry breadcrumbs
• Pinch of grated nutmeg
• Pinch of cayenne
• Vegetable oil for frying
• 3 cups [720 mL] parsley leaves, washed and thoroughly dried
• Vegetable oil, for frying

Description

Chow