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Bread Sauce for Roast Fowl

A sauce made by soaking bread in milk, flavored with peppercorns, salt, mint, and butter, served with roast fowl.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread Sauce for Roast Fowl

Ingredients

Directions

Prepare

  1. Soak the bread in warm water, then press out and drain the water.

Make the sauce

  1. Boil the bread in the milk, adding the peppercorns, salt, and finely minced mint leaves.

  2. Once the sauce boils, remove the pan from the heat and stir in the butter.

Recipe from a historical cookbook (Internet Archive).

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.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: 2-undecenal (sweet).

  4. Bread + minttop 17% of all pairs
    Smell alikemoderate
    Cooked together244 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Milk + minttop 24% of all pairs
    Smell alikemoderate
    Cooked together458 recipes

    Shared aroma: phellandrene (minty).

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

What each ingredient does

Bread
Soaked and boiled, it thickens the milk into a soft, smooth sauce.
Milk
Forms the liquid base that the bread softens and thickens into.
Butter
Stirred in off the heat, it adds richness and a silky mouthfeel.

Swap the mint

How well each one fits the dish's main ingredients (bread, milk, butter):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Parsleyfits better
  4. Mintthe original

Fit is the average pairing score against bread, milk, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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