Lettuce Terrine

Preparation:

Preparation: Peel and wash the lettuce, then line the bottom and sides of a bowl with the larger leaves. Set aside some of the remaining large leaves and cut the others into strips. Also clean the leek and slice it very thinly. Melt the butter in a saucepan, add the bacon and let it brown for about a minute. Then add the prepared vegetables and let them cook over a moderate heat until tender. Salt and drain the excess water. Dilute the starch in a bowl with the milk, then add the eggs, Parmesan, vegetables, nutmeg, salt and pepper to taste. Pour the compound obtained into the prepared mold, cover with the leaves kept aside and cook in a preheated oven at 180 degrees for 45-50 minutes. Important: drain the vegetables well, otherwise they will release water during cooking, making the bowl soggy.