Finely dice shallot and garlic. Cut off the chanterelles and dice the ham. Chop the parsley and thyme. In a frying pan, sauté shallots and garlic with butter.
Add ham, parsley, chanterelles and thyme and toss well. Season with salt and pepper.
Remove the skin from the potatoes, cut them into slices and boil them in lightly salted water for about 20-30 minutes until soft. Drain the water and steam the potatoes well. While still as hot as possible, press them through a potato ricer and mix with the egg yolks. Season the mixture with salt, pepper and nutmeg.
Place a sheet of parchment paper on the countertop form and dust with flour. Put the potato mixture on it and press it flat. On top of that, shape another sheet of parchment paper and with a pasta walker, flatten the amount to about one centimeter thick. Remove the top sheet of parchment. Spread the mushroom mixture over the crowd and roll like a roulade. Remove the bottom parchment paper as you do this.
Dust the potato roulade with breadcrumbs and fry briefly in one piece or cut into slices in a frying pan with butter.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!