HOME CANNELLONI (started)

Lack bit for the holiday season and many families celebrating Christmas at home... for that reason, I think I need to start posting right dishes for these dates:
A first home make cannelloni, I think it is a good starter for the Boxing Day -26 December- The cannelloni are, as always, one of the most typical dishes of our gastronomy.
I hope this recipe will be to your liking.

Ingredients for 6 people:
- 18 sheets of cannelloni -I usually buy brand The Pavo-
- 200 grams. of lean pork
- 200 grams. of lean beef
- 2 chicken breasts
- 4 chicken livers or 1 can of foie gras
- 3 onions
- Olive oil and salt

For the bechamel sauce:
- 1.5 liters of milk
- 100 grams. cow sweet butter
- 100 grams. flour
- Grated nutmeg and bay leaf
- salt
- 1 can of truffles
- 100 grams. grated cheese

Elaboration: 
In a pot with water, boil 18 plates of cannelloni.
We leave to cool and dry on a white cloth.
We will take another pan with olive oil and we will cook  to fire short, lean meat (pork and beef) and 2 chicken breasts into pieces, with the corresponding salt. When they were well browned, reserve it.
In the same oil we will cook  grated onion and bay leaf.
When they were browned, mix it with the meat that we had aside and sprinkle with a teaspoon of flour ... then we will remove slowly until everything is cooked through.
Add a pint of milk along with some beef broth and let it cook slowly. When the meat is tender, we get the bay leaf and add the chicken livers or foie gras, previously passed through the pan.
Then take the mini-pimer, ensuring that we remain a smooth paste, that you will prove to see how salt it is.
We will take this paste and we will fill the cannelloni one by one, giving them the shape of a roll.
Then we will make the bechamel sauce with the butter, milk, flour, always stirring until obtain a creamy sauce. We will add the truffle juice, salt and a little grated nutmeg at the end.
In a baking dish and top with a special parchment paper, we will put all the cannelloni and we will cover with the bechamel sauce. We will put the grated cheese on top,
-suizo, Dutch or Mahón- with small pieces of butter and chopped fresh cow truffle and we will cook on over...
When they are golden brown, take you to the table and enjoy your meal ... !!!