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X Italian Sauces
A Venetian Sauce for Fish (with stock, flour and green colouring)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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2 1/2 ozs. butter
1/2 cupful each of meat (preferably chicken) and fish stock
1 tablespoon flour
salt and pepper
green colouring


"Place half the butter in a small saucepan and allow to melt but not to brown; blend in flour, and very slowly add meat and fish stock, stirring all the time until thick. Lower heat and add the remainder of the butter, a very little knob at a time, and when all used up and the sauce is thick remove from the fire, stir in the green colouring and serve."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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