Bread Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of breadcrumbs and shallots cooked in milk and butter that's traditionally served with roast fowl. The full recipe is presented here and I hope you enjoy this classic British version of: Bread Sauce.
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This is a classic recipe for a Victorian version of Bread Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 70.—BREAD SAUCE.
Make about two ounces of fine bread crumbs, and put them in 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.
Modern Redaction
Ingredients:
60g fine breadcrumbs
1 shallot
salt and freshly-ground black pepper, to taste
300ml milk (or cream)
45g butter
Method:
Combine the breadcrumbs and shallot in a pan. Season to taste then add the cream and butter. Bring to a boil, stirring constantly then cook for five minutes. Remove the shallot, pour into a sauceboat and serve.
