Melt the fat in a pot. Add flour and bring to the boil while stirring. Deglaze with stock and milk. Simmer for 4-5 minutes. Season to taste with salt, pepper and nutmeg. Remove from the stove
Grate the cheese roughly. Peel carrots. First cut lengthwise into slices, then into thin strips (approx. 12 cm). Clean and wash the leek and cut it into 12 cm long strips. Place 2 slices of liver cheese on top of each other so that they overlap by approx. 1 cm. Combine the vegetables in 6 bundles.
Place each bundle in the middle of a slice and roll up. Place the liver loaf rolls in an ovenproof dish (approx. 13 x 18 cm). Pour sauce over them. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Add bread