Steps:
- 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.
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