Ingredients
For the Sauce:
2 tbsp butter
1.5 tbsp flour
1 cup milk
1 cup half and half
1 bay leaf
pinch white pepper
pinch cayenne
2 tsp herb salt
1 tbsp sherry
1/2 cup mild grated cheddar
dash worchestershire sauce
For the cutlets:
2 eggs
1 tsp herb salt
1/2 tsp worcestershire sauce
2 cups chopped mushrooms
2 scallions, trimmed and finely chopped
1 cup fresh bread crumbs
1.5 cups grated mild cheddar cheese
4 tbsp butter
For the herb salt:
1 tbsp coarse salt
1 tbsp chopped onion
1 peeled clove garlic
2 tbsp flat parsley leaves
2 tsp basil leaves
1 tsp thyme leaves
Preparation
For the Herb Salt: Combine ingredients in small food processor. Pulse ingredients until smooth.
For the Sauce: Melt butter in pan. Add flour, stirring constantly for 3 minutes. Reduce heat to low. Add milk, half and half, and bay leaf, whisking until sauce thickens, about 8 minutes. Stir in pepper, cayenne, herb salt, sherry, worcestershire, and cheese until smooth.
For the Cutlets: Beat together eggs, herb salt, worcestershire in bowl. Mix in mushrooms, scallions, bread crumbs, cheese. Shape into 8.5" thick patties. Heat 2 tbsp butter in skillet over medium heat. Fry patties in 2 batches until crisp and brown, about 3 minutes per side. Serve cutlets with Mornay sauce, farnished with scallions.
