Bread Sauce. No. 4.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
as much milk as will soak them ↝ Milk, NFS [Milk, reduced fat]
broth ↝ Soup, broth [Soups, broth-based]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a few peppercorns
two table-spoonfuls of cream, melted butter, or good broth ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two table-spoonfuls of cream, melted butter, or good broth ↝ Butter, stick, unsalted [Dairy and Egg Products]
two table-spoonfuls of cream, melted butter, or good broth ↝ Soup, broth [Soups, broth-based]

Instructions (4)

Put bread crumbs into a stewpan with as much milk as will soak them; moisten with broth; add an onion and a few peppercorns.
Let it boil or simmer till it becomes stiff.
Then add two tablespoonfuls of cream, melted butter, or good broth.
Take out the onion and peppercorns when ready to serve.

Original Text

Bread Sauce. No. 4.

Put bread crumbs into a stewpan with as much milk as will soak them; moisten with broth; add an onion and a few peppercorns. Let it boil or simmer till it becomes stiff: then add two table-spoonfuls of cream, melted butter, or good broth. Take out the onion and peppercorns when ready to serve.

Notes

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