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Sauce

Bread Sauce for a Roast Fowl

A sauce made from bread crumbs, milk, onion, butter, pepper, and salt, served with roast fowl.

From an old cookbook · modernised transcription
By Charles Elme Francatelli · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Bread Sauce for a Roast Fowl

Ingredients

Directions

Make the sauce

  1. Chop a small onion or shallot finely.

  2. Boil it in a pint of milk for five minutes.

  3. Add about ten ounces of bread crumbs, a bit of butter, pepper, and salt to season.

  4. Stir the whole on the fire for ten minutes.

Serve

  1. Eat this bread sauce with roast fowl or turkey.

Nutrition, whole recipe (rough)

610Calories
21 gProtein
9 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Charles Elme Francatelli. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread crumbs
Thicken the milk into a soft, smooth sauce as they absorb liquid and swell.
Milk
Forms the liquid base that the bread crumbs soak up and thicken.
Onion or shallot (in the method)
Infuses the milk with a mild aromatic flavour during boiling.

The step that matters

Stir the whole on the fire for ten minutes. Milk can scorch on the bottom of the pan while it thickens. Stirring constantly keeps the crumbs evenly dispersed and prevents sticking and burning, giving a smooth, uniform sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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