BREAD SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little milk ↝ Milk, NFS [Milk, reduced fat]
a large gravy-spoonful of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a small onion ↝ Onions, raw [Vegetables and Vegetable Products]
some pepper-corns ↝ Corn, raw [Corn]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a pat of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Put the cream and milk into a small stewpan with the bread-crumbs, onion, pepper-corns, and salt.
Stir the sauce on the fire until it has boiled ten minutes.
Take out the onion.
Work in the butter.
Serve.

Original Text

BREAD SAUCE.
Put a gill of cream and a little milk into a small stewpan with a large gravy-spoonful of bread-crumbs, a small onion, some pepper-corns, and a little salt; stir the sauce on the fire until it has boiled ten minutes, then take out the onion, work in a pat of fresh butter, and serve.

Notes

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