32 Bread Sauce
Ingredients
Directions
Make the sauce
Soak crumbs in half the milk in a double boiler until soft.
Beat until smooth.
Add salt and the remainder of the milk, heat.
Strain through a coarse strainer if necessary.
Finish and serve
If the milk is not rich, add a little butter just before serving.
Sprinkle browned coarse crumbs (fine croutons) over the dish before serving.
Flavor sauce with onion, sage, chives, celery salt, or parsley, as desired.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 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.
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
What each ingredient does
- Fine dry bread crumbs
- Thicken the milk as they soak and swell, giving the sauce its body.
- Milk (in the method)
- Forms the liquid base that the crumbs soak up and thicken into a sauce.
- Butter (in the method)
- Adds richness and a smoother, rounder mouthfeel when the milk is not rich.
The step that matters
Soak crumbs in half the milk until soft. Crumbs need time to absorb liquid and swell fully before beating. Soaking them thoroughly gives a smooth, evenly thickened sauce instead of lumps.
“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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