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Catholic Recipe: Venetian Fish Sauce


  • 1 Tablespoon flour
  • 1/2 cup butter
  • 1/2 cup meat stock
  • 1/2 cup fish stock
  • 1 Tablespoon chopped
  • parsley
  • pinch of white pepper
  • Details

  • Prep Time: 15 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Italy

Since Saint Mark is so particularly honored in Venice, where the specialties are such seafood as sea trout, eels, sole, shrimp and sturgeon, we suggest an excellent Venetian fish sauce for this day.


Blend the flour in half the melted butter in a saucepan; add the meat and fish stocks, mixing well and cooking for about five minutes. Add pepper and the rest of the butter, beating constantly. When all is well mingled, add the parsley and serve with boiled fish.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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