Mashed Rectified Lettuce

Mashed Rectified Lettuce

Ingredients:
1 large lettuce foot only older leaves, about 6-8 large leaves.
200 g. baked potato with cooked and squeezed bark

Other Ingredients:
1 cup (tea) dry white wine (optional)
½ cup (tea) grated or finely chopped onion
½ cup (tea) of warm water to dissolve the bouillon (optional)
½ tablet of broth (optional)
1 cream canister
1 teaspoon (tsp) full of wheat flour
100 g. grated Parmesan cheese
100 g. butter
1 teaspoon (tsp) salt
Pepper to taste and pepper sauce
Put the broth does not take salt (excluding salt).
Way of preparing:
Cook the potatoes unpeeled.
Peel the potatoes go through the wringer.

Blend together the lettuce broth dissolved in water, grated cheese, butter salt, pepper, and onion.

Turns out the mixture in the blender cooked and squeezed potatoes, mix well.
Lead to fire the mixture of the blender with the potatoes, until thickened.
Finally add the flour dissolved in milk cream.
Leave on fire to cook all the ingredients.
If it gets too soft add more flour dissolved in milk and cook again, or add more potatoes.
If it gets too hard add more milk.
Leave on heat until cooked.
Once ready dump the dry white wine.

Arrange on a platter of deep dish or stainless, decorate around with chopped lettuce leaves over tomato or melon balls.
Follow up:
Eggplant stuffed with meat, roast chicken, or fish fillet or roast kebab.
Can serve red cabbage salad, sliced ​​very thin with grated apple green, or white cabbage.