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.