Bread sauce

Bread sauce

By
From
Encyclopedia of Food and Cookery
Serves
4

The traditional English sauce to serve with roast chicken, turkey and pheasant.

Ingredients

Quantity Ingredient
310ml milk, plus extra if needed
1 onion, stuck with 2 cloves
1 small bay leaf
30g butter
1 slice stale white bread, about 2 cm thick, crusts removed
salt and freshly ground white pepper
1 tablespoon fresh breadcrumbs, fried in butter, (optional)

Method

  1. Put milk, onion, bay leaf, butter and bread, torn into large pieces, in a small saucepan. Season with salt and pepper. Place on very low heat half-covered with a lid. As milk heats, break bread down with fork, then beat until consistency is porridge-like but free of lumps. Simmer, stirring gently, for 5 minutes, then cover and stand off the heat for 30 minutes or longer. Remove onion and bay leaf.
  2. Reheat gently, adding a little milk if necessary to give a thick consistency. Adjust seasoning and serve in a heated bowl, sprinkled with crisp fried breadcrumbs, if liked.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again