Catholic Recipe: Venetian Fish Sauce
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.
DIRECTIONS
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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