Plaice Rolls on White Wine Sauce – *

1 dl cream 1 teaspoon : salt 1 teaspoon : pepper 8 drops Worcestershire sauce 1 bunch dill, chopped 1 bunch parsley, chopped 1 teaspoon : salt

1 teaspoon : pepper

3 tablespoons oil, corn germ-

1 teaspoon : salt

1 teaspoon : pepper

1 teaspoon : salt

4 tablespoons of clear soup

(*) Plaice rolls on white wine sauce with paradeis-leek-saute and wild rice, from the Theresian Military Parish of Frankfurt Neustadt

For the rolls, cut the fillets into rectangles, season with salt, pepper and Worcester sauce. Finely chop leftover fillets, pass through a sieve and mix with dill, cream, eggs and parsley. Coat rectangles with farce, roll up and wrap in buttered aluminum foil. Place in a baking dish, pour wine over and cook in a heated oven at 175 0 degrees for about 20 minutes.

For the sauce, sauté shallots in butter. Pour in white wine and Noilly Prat and boil vigorously. Gradually add remaining butter in flakes until you get a creamy sauce. Season with salt and pepper.

Roast vegetables except tomatoes in oil, stirring throughout. The temperature must be so high that no liquid is formed – so do not soft-stew! After 2-3 min. add garlic and continue to fry for about 8-10 min. Finally add tomatoes and season with salt and pepper.

Add wild rice to boiling water. After 10 min add long grain rice and do another 20 min. Drain. Sauté shallot in melted butter, add long grain

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