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bread-sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

An old-fashioned condiment, this was once considered an essential accompaniment to roast turkey or game birds.

Yield : Makes about 3 cups / 720 ml

Ingredients

  • 2 cups/475 ml milk
  • 1 onion, stuck with 4 whole cloves pinch of nutmeg
  • 10 or 12 whole white peppercorns
  • 1 bay leaf
  • 1 cup / 60 g white bread crumbs (preferably grated fresh from a 2-day-old loaf with crusts removed)
  • Salt and ground white pepper
  • 1 tbsp butter, softened
  • 1 tbsp heavy cream

Directions

Pour the milk into a small saucepan and add the onion, nutmeg, peppercorns, and bay leaf. Bring to a boil, then remove the pan from the heat, cover, and let steep for 30 minutes.

Strain the milk into another small saucepan, then stir in bread crumbs. Season to taste, then stir in the butter and cream.


© 2009 Colman Andrews
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings and includes 1/2 teaspoon added salt.

38kcal (2%)
33mg (3%)
0mg (1%)
16mcg RAE (1%)
43mg
4mg
1g
2g
0g
5g
4mg (1%)
91mg (4%)
1g (4%)
2g (2%)
0mg (1%)
 

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