1 kg of eel roll
2 tablespoons (of tea) of salt
1 pinch of pepper
3 cut tomatoes
2 tablespoons (of soup) of wheat flour
2 tablespoons (of soup) of melted butter or margarine
1/2 cup of skimmed milk
1/3 cup of white dry wine
chopped parsley
1 kg of eel roll
2 tablespoons (of tea) of salt
1 pinch of pepper
3 cut tomatoes
2 tablespoons (of soup) of wheat flour
2 tablespoons (of soup) of melted butter or margarine
1/2 cup of skimmed milk
1/3 cup of white dry wine
chopped parsley
Season the eel rolls on both sides with salt and pepper
Layer the eel rolls in a refrigerator-proof dish greased with butter
Arrange the tomatoes over the eel rolls
Season with salt and pepper
Mix the butter with flour
Add the skimmed milk gradually, stirring constantly until it thickens
Remove from heat and add the wine
Pour the sauce over the tomatoes
Bake in a moderate oven
Sprinkle parsley
Serve 6 times.
