Fish

A Venetian Breakfast

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‘Begin with a Vermouth Amaro in
lieu of a cocktail. For hors d’œuvre
have some small crabs cold,
mashed up with sauce tartare and a
slice or two of prosciutto crudo (raw
ham), cut as thin as cigarette
paper. After this a steaming risotto
with scampi (somewhat resembling
gigantic prawns), some cutlets
done in the Bologna style, a thin
slice of ham on top and hot