Bread Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

half a pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a small eschalot into which a clove is stuck
two ounces of freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
one ounce of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a tiny pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a dust of white pepper ↝ Spices, pepper, white [Spices and Herbs]

Instructions (8)

Put half a pint of new milk to boil with a small eschalot into which a clove is stuck.
When the milk comes to the boil, mix with it two ounces of freshly made white breadcrumbs and one ounce of fresh butter.
Let it boil slowly for fifteen minutes.
Remove the eschalot.
Add half a gill of cream.
Boil again for five minutes.
Add a tiny pinch of salt and a dust of white pepper.
Mix well, and serve.

Original Text

Bread Sauce.—Put half a pint of new milk to boil with a small eschalot into which a clove is stuck; then the milk comes to the boil mix with it two ounces of freshly made white breadcrumbs and one ounce of fresh butter, let it boil slowly for fifteen minutes, remove the eschalot, then add half a gill of cream, boil again for five minutes, add a tiny pinch of salt, a dust of white pepper, mix well, and serve.

Notes

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