Ingredients
- 4 sprigs fresh flat-leaf parsley
- 300 g milk
- 30 g salted butter
- 1 ½ tsp salt
- 2 pinches ground black pepper
- 2 pinches nutmeg
- 200 g fine semolina
- 2 egg yolks
- water
- plain flour
- 3 eschalots
- 1 garlic clove
- 50 g white wine
- 40 g salted butter
- 400 g fresh Swiss brown mushrooms
- ½ tsp salt
- 30 g plain flour
- 200 g pouring (whipping) cream
- fresh chives
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