A simple traditional sauce for poultry and game dishes. Bread sauce is possibly one of the oldest of British sauces still in use, having first appeared in medieval times.
Ingredients:
- 10 fluid ounces / 300ml milk
- 5 fluid ounces / 150 ml heavy cream or double cream
- 1 onion, peeled, studded with 6 cloves
- A bay leaf
- 3 ounces / 75 grams fresh bread crumbs
- 1 ounce / 25 grams butter
Put the milk, cream, onion, and bay leaf in a large saucepan. Bring to a boil.
When it boils, turn off the heat and allow the mixture to stand for ten minutes.
Remove and discard the onion. Add the bread crumbs; stir until the mixture becomes smooth.
Stir in the butter. Season the sauce with salt and coarse-ground black pepper.
Allow to cool. Serve with poultry or game.