Melt butter, toast flour until light yellow, heat milk, add and simmer for about 10 minutes while stirring. Allow to cool slightly and gradually add egg yolks, Emmental, white wine, salt, pepper, nutmeg and parsley. Beat egg whites until firm and slowly fold in. Butter an ovenproof casserole dish, pour in the mixture and bake in the preheated oven at medium heat for about 20 minutes.
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