Chapter III · The Small Compound Sauces · No. 113
113—Bread Sauce
Boil one pint of milk, and add three oz. of fresh, white bread-crumb, a little salt, a small onion with a clove stuck in it, and one oz. of butter. Cook gently for about a quarter of an hour, remove the onion, smooth the sauce with a whisk, and finish it with a few tablespoonfuls of cream.
This sauce is served with roast fowl and roast feathered game.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 113, p. 45. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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