Hfs2- traditional bread sauce - ba 2/83
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk or half-and-half |
| 1 | large | Onion; studded with: |
| 8 | eaches | Cloves |
| 8 | eaches | Peppercorns |
| 1 | each | Bay leaf |
| ¼ | teaspoon | Mace |
| Salt and freshly ground pepper | ||
| 1 | pinch | Nutmeg; freshly grated |
| 1¾ | cup | Fresh white breadcrumbs; loosely packed |
| ¼ | cup | Whipping cream |
| 2 | tablespoons | (1/4 stick) unsalted butter |
| Additional milk or half-and half (optional) | ||
Directions
Combine milk, onion, peppercorns, bay leaf and mace in 1-½ quart saucepan and bring to a simmer over medium-high heat. Reduce heat to very low, cover partially, and cook 10 minutes. Remove from heat, cover and let stand 30 minutes. Discard onion. Strain milk and set aside.
Just before serving, warm milk if necessary over medium heat.
Season with salt, pepper and nutmeg. Add breadcrumbs, cream, and butter. Reduce heat to low and cook until just warm and thickened; add small amount of milk if sauce is too thick. (do not boil or overheat or sauce will be rubbery). Serve immediately.
Note: Use home-made or bakery white sandwich bread. Do not use French bread or sauce will be gummy.
"Hearty Farmhouse Suppers" (England) "Bon Appetit" February, 1983.
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-27-95