Bread Sauce III RecipeOrigin: Britain Period: Traditional |
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This is a classic English sauce dating from Victorian times that's typically served with roast turkey, chicken or pheasant. The secret of this sauce is to infuse the milk with the onion, cloves and bayleaf for sufficient time to flavour the milk. Do not cook the breadcrumbs too much or you will get a sauce that's more the consistency of a poultice than a sauce. Ingredients:
2 cloves 
Bread Sauce III Preparation:Method:Stud the cloves in the onion then combine in a saucepan with the bayleaf and a milk. Cover and cook very gently on a very low heat for about 10 minutes, or until the milk is well flavoured. Remove the onion and bayleaf at this point, bring the milk to a boil, uncovered then scatter in the breadcrumbs. Continue simmering for 3 or 4 minutes further, or until the mixture is thick and creamy then take off the heat and season to taste before beating in the butter and then the cream. Return to the hob and allow to heat gently. Use immediately. Bread sauce is always a balancing act — it should neither be too sloppy or too thick and it takes a little bit of trial and error to achieve the correct mix of crumbs and liquid to produce the appropriate creamy consistency. Some people like this sauce with rougher crumbs that are crisp fried in butter scattered over the top immediately prior to serving. |
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