Recipe or source entry
Bread Sauce
Make about two ounces of fine bread crumbs, and put them into a small stewpan with, a shalot, pepper, and salt, half a pint of milk or cream, and a small pat of butter; stir this over the fire to boil for five minutes; remove the shalot, and serve hot in a sauceboat.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/bread-sauce.html- Legacy revision
8531e8373e9b- Source checksum
27e4ed58045d3b429eaa0182f6b41349b41c4c93180094c5d6b84eb381a62938- Legacy text checksum
976581d5d3d0a17e1e92a59c857ce3d79ceb4cc9b523630fc458fc6597372f08
Cite this page
Bread Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/bread-sauce.html