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Bread sauce is a British sauce served with roast poultry. It's milk-based, thickened with breadcrumbs and flavored with onions and other spices. In Dodie Smith's novel, I Capture the Castle, the impoverished heroines are treated to a hearty lunch in London of "roast chicken (wing portion, two shillings), double portions of bread sauce (each), two vegetables, treacle pudding and wonderful milky coffee." Click here for more recipes from the book.
1 medium onion, peeled and halved
8 whole cloves
1 dried bay leaf
6 black peppercorns
2 sprigs fresh thyme
2 cups milk
3/4 cup fresh white breadcrumbs
2 T butter
2 T whipping cream
Salt and freshly ground black pepper
Stud onion with cloves and place in a medium saucepan with bay leaf, peppercorns, thyme and milk. Heat mixture over medium-high heat until it just comes to a boil, then remove from heat. Cover and allow flavores to infuse for 1 to 2 hours. Pour mixture through a strainer into a clean pan. Reheat to a bare simmer, add breadcrumbs, and stir until mixture thickens. Add butter and cream and stir until butter has melted. Season to taste with salt and pepper. Serve immediately with roasted poultry and/or vegetables.
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