The bed of Lettuce :wash and dry lettuce leaves ; on a chopping board, crumple a few leaves together with your fingers and cut thin strips with a knife like you would cut sausage slices.
Recipe :
1- Bring the milk to the boil ; preheat the oven at 190°C / 375°F.
2- Meanwhile, in a salad bowl, crush the Roquefort cheese with a fork ; add an egg and mix, then add the flour and keep crushing with the fork in order to obtain the smoothest mixture that you can. Add the left 3 eggs, one by one, while beating like an omelette.
3- Add a little salt (Roquefort cheese is much salty) and generous pepper, then pour the milk slowly in the mixture while mixing.
4- Pour the preparation in a non-stick tin and bake in oven at for 35 minutes.
Serve warm or at room temperature on a bed of lettuce*.
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